2 ripe tomatoes, cut in eighths
2 stalks of celery, sliced
1/2 cup of Swiss cheese cut in julienne strips (I did about a cup)
1/2 cup of ham, cut in julienne strips (I did about a cup) - (may substitute turkey or shrimp)
2 teaspoons grated Parmesan cheese (or Romano)
TOSS TOGETHER ALL SALAD INGREDIENTS EXCEPT Parmesan or ROMANO CHEESE.
D R E S S I N G:
1/2 cup white wine vinegar (I used champagne vinegar)
1/2 cup extra-virgin Spanish olive oil (I used regular olive oil)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce (I used about 1.5 teaspoons)
Salt and Pepper to taste
1 teaspoon of oregano (we used fresh herb)
2 teaspoons lemon juice
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire wisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Then add Romano cheese and toss one more time.
Oh, we really enjoyed the salad. This would be a great meal just to have with a baked potato or to serve with seafood like shrimp or scallops.