Antipasto Salad with Herbs and Cheese Dressing

DRESSING:
1 cup tomato juice
1/4 cup grated parmesan cheese
1/4 cup oil
1/4 cup lemon juice
1/8 teaspoon garlic powder
1 teaspoon oregano flakes
1 teaspoon sweet basil flakes
salt and pepper to taste

Combine all dressing ingredients in a glass jar with a tight fitting lid. Shake until blended. Store in refrigerator for several hours before using. Dressing will last for 2 weeks in the refrigerator. Yields about 2 cups.

For salad: depending on the number of people you are serving, use lettuce, tomatoes, sliced mushrooms, black pitted olives, sliced mozzarella cheese, garbanzos, artichoke hearts, or any blanched (not raw) vegetable, in any combination or any quantity. Place the salad on a large platter in decorative fashion. Do not toss, but set ingredients individually. Drizzle with a little dressing and pass the remaining dressing at the table.