For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 618 (84%)|
|Amt Per Serving||% DV|
|Total Fat 68.6g||92 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 58.5mg||18 %|
|Sodium 1922.9mg||66 %|
|Potassium 500.6mg||13 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 18.1g|
|Protein 10.7g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 738
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