Title: Greek Salad From Mary Poulos Wilde
Categories: Salad, Cookbook
Yield: 8 Servings

1 lg Head romaine lettuce,
-rinsed, drained, and
-chilled
1 lg Ripe, firm tomato, seeded
-and cut into 1/2 inch
-wedges
1 lg Cucumber, peeled and cut
-into 1/4 inch slices
1 lg Green pepper, rinsed,
-seeded, and cut into 1 inch
-chunks
1 Bermuda onion, or sweet
-white onion, peeled and
-sliced
4 Stalks celery, rinsed,
-drained, and cut diagonally
-into 1 inch chunks
1/4 lb Greek feta cheese, crumbled
1/4 lb Imported calamata olives
-olive

--------------------------------OIL DRESSING--------------------------------
1/2 c Imported olive oil
2 tb Lemon juice
2 tb Red wine vinegar
1 sm Garlic clove, minced
1/2 ts Dried oregano, crumbled
Several grindings of black
-pepper

Into a large wooden salad bowl, tear the lettuce into bite-sized 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
sesame-seeded 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
MC-Recipe Digest V1 #568 by Brenda Adams on Apr
14, 1997