• Wash and dry produce.

• Trim and discard root end from lettuce; roughly chop into bite-size pieces. Halve, core, and slice bell pepper into strips. Slice cucumber into 1/4-inch-thick rounds.

• In a large bowl, combine mayonnaise, Italian dressing, half the oregano, 1 TBSP olive oil, 1/4 tsp sugar, and salt and pepper to taste. (For 4 servings, use all the oregano, 2 TBSP olive oil, and 1/2 tsp sugar.) Add lettuce, bell pepper, cucumber, and tomatoes; toss to coat.

• Tear prosciutto into bite-size pieces. (TIP: Refrigerate prosciutto until ready to use, so it’s easier to tear!) Gently crush croutons in their bag.

• Divide salad between bowls. Top with prosciutto and crushed croutons. Serve.