1/3 cup shredded parmesan cheese |
2/3 cup vegetable oil |
1/3 cup red wine vinegar |
1 teaspoon italian seasoning |
1 teaspoon dried parsley |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1 large head red leaf lettuce, torn |
1 (14-ounce) can artichoke heart quarters, drained |
1 (6-ounce) can pitted ripe olives, drained |
4 plum tomatoes, coarsely chopped |
1 small red onion, thinly sliced |
1/2 pound provolone cheese, shredded |
