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Ingredients

• 12 ounces iceburg lettuce
• 12 ounces romaine lettuce
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 4 slices bacon, cooked and crumbled
• 1 cup garlic-flavored croutons
• ½ cup Parmesan cheese, shredded
• ½ cup mozzarella cheese, shredded

Dressing

• ½ cup red wine vinegar
• 6 anchovies, finely chopped
• ½ teaspoon oregano
• ¾ teaspoon pepper
• ¾ teaspoon salt
• 1 garlic clove, minced
• 1 tablespoon sugar
• 2 tablespoons cornstarch
• 1 cup olive oil or vegetable oil

Directions

1. Toss lettuces, peppers, bacon, mozzarella, and ¼ cup Parmesan cheese into large mixing/salad bowl, set aside.

Dressing

1. Combine vinegar, anchovies, oregano, salt, pepper, garlic, sugar, cornstarch, and remaining Parmesan cheese into blender.
2. Mix in blender, slowly adding 1 cup oil.
3. Refrigerate until ready to use.
4. Combine salad, croutons and dressing, serve.