Salad Dressing: Greek

Okay. Seven days of salad dressing is way too much salad - especially considering I'm a girl who doesn't even really like salad.

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)
Available online
Makes 12 servings
Prep time: about 20 minutes

SALAD:
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

LEMON DRESSING:
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.

Serve immediately. 

My Notes:

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.