1 medium head chicory (if desired)
1 medium head iceberg lettuce
1 medium cucumber
2 large tomatoes or more (if desired)
1 (5 1/2 oz.) jar Greek olives or 1 (6 oz.) can pitted ripe
olives, drained (use 2 or 3 olives per individual salad)
2 green onions, chopped
2 Tbsp. capers
1/2 lb. Feta cheese, crumbled
Into a chilled bowl, tear chicory and iceberg lettuce into
bite-size pieces. Peel lengthwise strips of skin from cucumber to
give a striped effect. Slice the cucumber thinly. Cut tomatoes
into wedges. Add cucumbers and tomatoes to lettuce mixture with
rest of ingredients.
1/2 c. olive oil
3 Tbsp. red wine vinegar
1 tsp. oregano leaves
1/2 tsp. salt
1/8 tsp. pepper
In cup, combine olive oil with the remaining ingredients and
pour over salad. Toss to mix well. Yields 10 servings.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.