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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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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