2 c. Romaine lettuce
2 c. iceberg lettuce
1 c. curly endive
2 c. frozen broccoli, cauliflower and carrots, mixed
4 oz. Provolone cheese
4 oz. Mozzarella cheese
1 (2 1/4 oz.) can sliced pitted ripe olives
2 c. cooked tortellini
3 1/2 oz. sliced pepperoni
1/4 c. grated Parmesan cheese

Place frozen vegetables in colander. Run hot water over vegetables until thawed. Drain well. While vegetables are draining, cut Provolone and Mozzarella cheese into 1/2 inch cubes. Drain olives.

In large bowl, combine drained vegetables, cheese cubes, olives, lettuce, tortellini, pepperoni slices and Parmesan cheese. Add enough Italian dressing to coat. Toss. If desired, sprinkle with additional Parmesan cheese.