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Greek Salad with Feta and Olives

Source of Recipe


Cooking Light Complete






List of Ingredients



• 8 cups torn Romaine lettuce
  
• 4 cups torn escarole
  
• 1 1/2 cups thinly sliced red onion, separated into rings
  
• 1 1/2 cups thinly sliced green bell pepper rings
  
• 1/2 cup thinly sliced radishes
  
• 1/4 cup sliced pitted kalamata olives
  
• 2 tomatoes, cut into wedges
  
• Oregano Vinaigrette:
  
• 1/4 cup dry white wine
  
• 1/4 cup fresh lemon juice
  
• 1 tablespoon extra-virgin olive oil
  
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 4 garlic cloves, minced
  






Instructions



1. Combine lettuce, escarole, red onion, bell pepper rings and next 3 ingredients in a large bowl.
   
   
2. Pour vinaigrette over salad, and toss gently to coat. Sprinkle cheese over salad. Yield: 9 servings (Serving size: 2 cups)
   
   
3. Combine all vinaigrette ingredients in a bowl: stir with a whisk. Cover and chill. Yield: about 2/3 cup.