Aegean Salad
- 1/2 cup(s) olives
- 4 cup(s) lettuce, red tipped; torn
- 4 cup(s) lettuce, leaf; torn
- 1/2 cup onion(s), red; sliced (thinly)
- 1 medium tomato(s); chopped
- 1 small bell pepper; chopped
- 1/2 cup(s) feta cheese; crumbled
OREGANO DRESSING
- 1 tablespoon(s) red wine vinegar
- 2 teaspoon(s) lemon juice
- 1 garlic clove(s); minced
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) oregano; dried
- 1/8 teaspoon(s) black pepper; ground
- 1/4 cup(s) olive oil
In a small bowl combine dressing with olives; cover and let stand for 30 minutes at room temperature.
In a salad bowl combine lettuce onion, tomato, and green pepper. Mix lightly with olives and Oregano Dressing.
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.
Yield: 6 servings
Preparation Time: 0:45