| 1 | | Head Romaine lettuce; washed & trimed |
| 1 | | Head Bibb lettuce; washed & trimed |
| 1 | | Bag spinach; washed, remove stems |
| 1 | | Cucumber; sliced |
| 1/4 | c | Pignolia nuts or walnuts |
| 1/3 | c | Italian-seasoned crouton |
| 2 | | Tomatoes; quartered |
| 1/2 | c | Sliced mushrooms |
| 1/4 | c | Drained garbanzo beans |
| | Dressing |
| 8 | | Artichoke hearts |
| | Grated cheese |
| | Freshly ground pepper |
| | DRESSING |
| 2 | | Cloves garlic; minced |
| 6 | | Anchovy filets |
| 3/4 | c | Vegetable oil |
| 1/4 | c | Red wine vinegar |
| 1 | | Lemon; juice only |
| 1/4 | ts | Salt |
| | Freshly ground pepper to taste |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 1 | ts | Horseradish |
| 1 | tb | Worcestershire sauce |
| 1 1/3 | c | Grated Romano cheese |
