Syrian Salad

4 cups torn iceberg lettuce
2 cups torn romaine
1-1/2 cups chopped seeded cucumbers
3 plum tomatoes, seeded and chopped
1/2 pound fresh mozzarella, cubed
2/3 cup chopped red onion
1 jar (4-1/2 ounces) marinated artichoke hearts, drained and quartered
1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup Greek olives, drained
1/3 cup sliced stuffed olives, drained
4 thin slices hard salami, julienned
4 thin slices prosciutto, julienned
1/2 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

Dressing
1/2 cup olive oil
1/4 cup lemon juice
1 anchovy fillet, finely chopped
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon minced fresh cilantro
Pepper to taste

In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad and toss to coat. Makes 8 servings.