| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Greek olives |
| 4 | c | Red leaf lettuce — torn |
| 4 | c | Green leaf lettuce — torn |
| 1/2 | c | Red onion — slivered |
| 1 | md | Tomato — chopped |
| 1 | sm | Green pepper — seeded and |
| Chopped | ||
| 1/2 | c | Feta cheese — crumbled |
| Oregano Dressing — | ||
| 1 | tb | Red wine vinegar |
| 2 | ts | Lemon juice |
| 1 | Clove garlic — minced | |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried oregano |
| 1/8 | ts | Black pepper — ground |
| 1/4 | c | Olive oil |
INSTRUCTIONS
1. In a small bowl combine dressing with olives; cover and let stand for 30 minutes at room temperature. 2. In a salad bowl combine lettuce onion, tomato, and green pepper. Mix lightly with olives and Oregano Dressing. 3. Sprinkle with cheese. Oregano Dressing: In a small bowl mix vinegar, lemon juice, garlic, salt oregano, and pepper. Using a whisk or fork, gradually beat in oil until well blended. Makes about 1/3 cup. Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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