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1 8-ounce can tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons splenda
2 teaspoons italian seasoning dried crushed
1 teaspoon salt
1 clove garlic minced
6 cups lettuce medium bunch leaf torn into bite-size pieces
1 8-ounce stick salami dry, cut in 1/2 -inch cubes (about 2 cups)
8 ounces mozzarella cheese shredded (about 2 cups)
8 ounces colby cheese shredded (about 2 cups)
1 tomato medium, cut-up (about 1 cup)
1 green bell pepper chopped (about 1 cup)
1 3 1/2-ounce can olives pitted, cut in half
1 cup mushrooms sliced
Anchovy Canned (optional)
1. In a small bowl, mix tomato sauce, oil, red wine vinegar, splenda, herb seasoning, salt and garlic until blended; set aside.
2. In a large salad bowl, place lettuce, salami, mozzarella and Colby cheese, tomato, green pepper, olives and mushrooms; toss well. Pour on half of the dressing, toss until well coated. Garnish with anchovies. Pass remaining dressing separately.
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