Greek Salad Supper

• 3 c. cubed iceberg lettuce
• 3 c. torn romaine lettuce
• 1 c. radish slices
• 1/2 c. white onion rings
• 4 oz. crumbled Feta cheese
• 3 tomatoes, cut into wedges
• 1 can anchovy fillets, drained
• 1 cucumber, thinly sliced
• 18 black or Greek olives
• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. oregano
• 1 tsp. sugar
• 6 pita breads
• 1 lb. Mozzarella cheese, shredded

1. In large bowl, mix lettuce (iceberg and romaine), radishes, onion, Feta cheese, tomatoes, anchovies, olives and cucumbers. Cover and chill.
2. In separate bowl, beat oil with vinegar, salt, pepper, oregano and sugar until thick.
3. Let stand at room temperature.
4. Before serving, beat dressing again and pour over salad.
5. Serve with Cheese Pita Breads.
6. Slash pita breads at one side and stuff each with Mozzarella cheese. Place pitas in 400u0b0 oven for 15 minutes.
7. Let stand 5 minutes.

torn romaine lettuce, radish slices, white onion, feta cheese, tomatoes, anchovy, cucumber, black, olive oil, red wine vinegar, salt, pepper, oregano, sugar, pita breads, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815354 (may not work)