I'm finishing this marathon of salad with a long-time favorite around our house: Greek Salad.
taken from Healthy Cooking (formerly Light and Tasty), March 2001 (p. 21)
Makes 12 servings
Prep time: about 20 minutes
8 C torn romaine
3 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and sliced
1/2 C medium green pepper, thinly sliced
1/2 medium red onion, cut into rings
1/2 C sliced ripe olives
1/2 C crumbled feta cheese
1/4 C olive oil
2 Tbsp lemon juice
2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1/8 tsp pepper
In a salad bowl, combine the first seven ingredients.
Whisk the dressing ingredients.
Pour over salad and toss to coat.
Like I said earlier, this has been a favorite around our house for a long time - almost 10 years judging from when the recipe was first published.