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Greek Salad

Yield 12 servings

Ingredients

  • 1 head iceberg lettuce, torn
  • 4 to 5 leaves chicory, torn
  • 4 to 5 leaves escarole, torn
  • 4 to 5 leaves romaine, torn
  • 4 to 5 leaves endive, torn
  • 2 large tomatoes, peeled and cut into wedges
  • 1 small green pepper, sliced into rings
  • 1 Bermuda or red onion, thinly sliced and separated into rings
  • 4 radishes, sliced
  • 1/3 cup pitted ripe olives, drained
  • 1/4 cup crumbled feta cheese
  • 9 Salonika Greek peppers
  • 1 teaspoon dried whole oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar

How to Make It

  1. Combine first 9 ingredients in a large salad bowl. Garnish with ripe olives, feta cheese, and Greek peppers.

  2. Combine oregano, salt, pepper, oil, garlic, and vinegar in a jar. Cover tightly, and shake well. Pour over salad just before serving, and toss lightly.

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