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Greek Goddess Salad
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2
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head romaine or green−leaf lettuce, rinsed and torn into bite−size pieces
medium green bell pepper, thinly sliced (about 1 cup)
medium tomatoes, cut into 8 wedges each
/4 cup pitted, sliced olives, Kalamata or other oil−cured variety (optional)
/4 cup crumbled feta cheese
Dressing
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1/2 tablespoons fresh lemon juice
teaspoons olive oil
teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
/4 teaspoon black pepper
To prepare the dressing: In a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and
set aside.
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad
bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat.
Divide the salad among serving plates and serve immediately.
Serves 4.
Greek Goddess Salad
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