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1 1/2 cups (7 ounces) crumbled feta cheese
1/4 to 1/2 cup chopped onion
1 1/2 teaspoons vegetable oil
1 teaspoon dried whole oregano
6 medium summer tomatoes, cut into wedges (about 2
1/2 pounds)
Boston lettuce leaves

Combine first 5 ingredients; toss gently. Cover and
refrigerate at least 2 hours. Spoon onto Boston lettuce leaves and

Yield: 6-8 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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