Olive Garden Salad knock-off

I have stumbled upon this recipe through my various searches through the blog-o-sphere... and don't quite remember where its from... But it is delicious. I feel like all you can eat salad and bread sticks should be just around the corner. I've adapted it just a bit but left it mostly alone.

Every year my in-laws get together in Park City for a week. The parents have decided to separate the meals out among the children for experience and cost. This year we had the task of feeding the family (of 12) on Sunday after spending the day on Temple Square. A challenge to say the least, but with enough planning and preparing (ahead of time) it all worked out with plenty to spare. We served Curried Chicken (Hawaiian Haystack style), and Olive Garden Salad.

Salad Dressing:
1/2 c. mayonnaise
1/3 c. white vinegar
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesan cheese
2 T. Romano cheese
1/4 tsp garlic salt (or one clove garlic-minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 T. lemon juice
about 1/2 T. sugar (optional)

{directions}
Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. It can be stored in an airtight container for 10 in the refrigerator.

Salad:
1 bunch Green leaf lettuce
4-5 slices red onion
4-6 black olives {I added more because I love olives}
2-4 pepperoncini (or banana pepper if you like sweeter peppers)
1/2 c. crutons
1 small tomato- quartered
freshly grated Romano cheese (Parmesan works well too.)

chill one salad bowl in freezer for at least 30 minutes. Place lettuce in bowl, add other ingredients. Toss with some dressing and enjoy!