Name: Aegean Salad
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

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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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