Olive Garden Salad

1 -2 bunches Romaine lettuce, chopped

1/4  - 1/2 red onion, quartered and sliced paper thin

1/2 cup pitted black olives, drained well

4-6 Roma tomatoes, cut in eights lengthwise

4-6 pieces pepperoncini

1/2 – 1 cup Bottled Italian dressing

1 – 2 tsp. sugar

Croutons

Freshly grated parmesan cheese

Mix Italian dressing with sugar and set aside.  Put lettuce in large bowl.  Place onions, olives, pepperoncini and tomatoes on top.  Chill several hours in fridge but do NOT mix in.  Just before serving, toss with dressing.  Sprinkle with parmesan cheese and croutons.   

Note:  For best results, 2 hours or more before serving, chill in the freezer the bowls or plates you will be eating the salad on.