Greek Salad

• 6 c. torn lettuce
• 1 1/2 c. halved cherry tomatoes
• 1 c. (1/4-inch thick) slices red onion, separated into rings
• 1 c. cucumber, halved lengthwise and cut into 1/4-inch slices
• 1 Tbsp. chopped parsley or 1 tsp. dried parsley
• 3 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 3/4 tsp. dried oregano
• 1 tsp. extra virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. (2 oz.) crumbled Feta cheese
• 2 garlic cloves, minced
• 1/4 c. kalamata olives, pitted and halved
• 1/2 c. pepperoni slices, cut into quarters
• 8 pepperoncini peppers

1. Place lettuce, tomatoes, onion and cucumber in large serving bowl; toss to combine. Combine parsley and next 7 ingredients, stirring with a whisk. Add dressing, cheese, olives and peppers to lettuce mixture. Toss gently to coat. Serves 6 to 8.

torn lettuce, tomatoes, red onion, cucumber, parsley, red wine vinegar, mustard, oregano, extra virgin olive oil, salt, black pepper, feta cheese, garlic, kalamata olives, pepperoni, pepperoncini peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82073 (may not work)