Tanglewood Greek Salad With Oregano Dressing

• 1 English Cucumber
• 6-8 Roma Tomatoes
• 1 Videlia sweet Onion
• 1 large Celery Heart, including leaves
• 1 Sweet Yellow Pepper, sliced
• 1 Sweet Orange Pepper, sliced
• 1/4 cup Pine Nuts
• 1 small tin of Garbanzo Beans, drained
• 1/3 cup finely chiffonade Oregano Leaves
• Feta Cheese crumbled
• Dressing
• 1/2 cup Olive or Grapeseed Oil
• 1/4 cup Balsamic or Red Wine Vinegar
• 1/4 cup Yoghurt
• 1 tsp Brown Sugar or Honey
• 1/8 tsp Seasalt or a Sardine
• 1/8 tsp coarse ground Black Pepper
• 2/3 cup of finely chopped fresh Oregano Leaves

1. Place all ingredients in a Blender, pulse until well mixed
2. Pour over chopped vegetables and toss well. No Garlic is usually used in a Greek Salad.
3. This can easily become a luncheon dish by topping with shrimp or scallops

cucumber, tomatoes, sweet onion, celery, sweet yellow pepper, sweet orange pepper, nuts, garbanzo beans, oregano, dressing, olive, red wine vinegar, yoghurt, brown sugar, seasalt, ground black pepper, oregano

Taken from www.epicurious.com/recipes/member/views/tanglewood-greek-salad-with-oregano-dressing-1206354 (may not work)