Recipe - Greek Salad From Mary Poulos Wilde

1 lg Head romaine lettuce,
rinsed, drained, and
chilled
1 lg Ripe, firm tomato, seeded
and cut into One half inch
wedges
1 lg Cucumber, peeled and cut
into One fourth inch slices
1 lg Green pepper, rinsed,
seeded, and cut into 1 inch
chunks
1 Bermuda onion, or sweet
white onion, peeled and
cut or sliced up
4 Stalks celery, rinsed,
drained, and cut diagonally
into 1 inch chunks
One fourth pound Greek feta cheese, crumbled
One fourth pound Imported calamata olives
olive

OIL DRESSING
One half cup Imported olive oil
2 tablespoon Lemon juice
2 tablespoon Red wine vinegar
1 small Garlic clove, minced
One half teaspoon Dried oregano, crumbled
Several grindings of black
pepper

Into a large wooden salad bowl, tear the lettuce into bitesized pieces,
discarding the tough lower stems. Add tomato, cucumber, pepper, onion which
has been separated into rings, celery, feta, and olives. Pour olive oil
dressing over all and toss well. Serve immeiately, with crusty
sesameseeded bread, a pot of sweet butter, and a hearty red table wine.

Oil Dressing: Place all ingredients in a jar or salad cruet, cover tightly,
and shake well to blend. Refrigerate until use. Shake well before using.

Typos by Brenda Adams and prepped by MC_Buster; mc post 4/14/97

Recipe by: The Best of Ethnic Home Cooking, Mary Poulos Wilde Posted to
MCRecipe Digest V1 #568 by Brenda Adams adamsfmle@sprintmail.com on Apr
14, 1997