Tossed Greek Salad

• 1 large head lettuce, broken
• 1/2 bunch endive, broken
• 3 large tomatoes, sliced
• 1 cucumber, sliced
• 1 bunch scallions, chopped
• 1/4 lb. Feta cheese, crumbled
• 1 small can red beets, sliced
• kalamata olives (as desired)
• 3/4 c. olive oil
• 1/4 c. wine vinegar or less to taste
• 1/8 c. cold water
• salt and pepper to taste
• oregano and dill to taste
• 2 to 3 squirts lemon juice
• 1 crushed garlic clove

1. Combine greens and cut up vegetables. In a dressing shaker, mix olive oil, vinegar, water, salt, pepper, oregano, dill, lemon juice and crushed garlic. Toss with just enough dressing to coat (refrigerate extra dressing for future use). Garnish with Feta cheese, beets and olives.

head lettuce, endive, tomatoes, cucumber, scallions, feta cheese, red beets, olives, olive oil, wine vinegar, cold water, salt, oregano, lemon juice, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20592 (may not work)