HEARTY AUTUMN SALAD

~ adapted from STILL FIDDLING -in the kitchen

(enough to feed 15 hungry TIGER fans)

*

4-6 bunches chilled & torn Romaine lettuce

1 (16 oz.) can drained and rinsed chick peas

8 oz. crumbled feta cheese

3 cups drained & quartered artichoke hearts

1 large can drained & sliced black olives

Parmesan cheese

DRESSING:

3 large cloves garlic, crushed

1 tsp. sea salt

2 1/4 tsp. sugar

1 tsp. cracked black pepper

1 1/2 tsp. dry mustard

6 drops Tabasco

juice of 1 lemon

6 drops Worcestershire sauce

6 Tbsp. red wine vinegar

1/2 cup vegetable oil

1/2 cup plus 6 Tbsp. extra virgin olive oil

6 Tbsp. Hellman's mayonnaise

4 oz. Parmesan cheese

Place all ingredients for dressing in blender and blend until thick (3 minutes). Sprinkle 1 cup of grated Parmesan cheese over chilled lettuce. Top with remaining salad ingredients prior to serving. Toss with dressing or serve dressing on side.