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 1/2 cups thinly sliced red bell pepper rings |
1/2 cup thinly sliced radishes |
1/4 cup sliced pitted kalamata olives |
2 medium tomatoes, each cut into 8 wedges |
oregano vinaigrette |
1/2 cup (2 ounces) crumbled feta cheese |
