Nutrition Stop - Recipes - Big Greek Salad

Big Greek Salad

2 bunches spinach, washed and stemmed (or use Romaine lettuce)
2 cucumbers, peeled and sliced
4 ripe firm tomatoes, cut into wedges
1 red onion, thinly sliced
1/3 cup feta cheese, crumbled
1 green pepper, thinly sliced
2 tablespoons red wine vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
4 teaspoons oregano
salt and white pepper to taste
pitted, sliced Kalamata Greek olives to garnish
lemon wedges to garnish

Mix spinach, cucumbers, tomatoes, onion, cheese and green pepper in serving bowl. In a small bowl, whisk together vinegar, lemon juice, oil and oregano until smooth. Season to taste. Drizzle dressing over salad, mixing until evenly distributed. Garnish with olives and lemon wedges. Makes 6 to 8 cups.