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Greek Salad
February 1st, 2011
1 1/2 cups romaine lettuce, chopped
1 1/2 cups escarole, chopped
1 cup chicory, chopped
2 tomatoes, cut in wedges
6 radishes, sliced
1 red onion, sliced
1 green pepper, sliced
1 can black olives (8 oz.), drained
4 oz. Feta cheese, crumbled
1 clove garlic, peeled and split
1/2 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
In a large salad bowl, rub salt and garlic along the edges. Add prepared vegetables and toss lightly. In a small bowl, mix together olive oil, lemon juice, and pepper. Before serving, toss the salad with the olive oil dressing.