Greek Salad With Pomegranate Cooler

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 5 chopped pitted kalamata olives
• 1 teaspoon capers, drained and chopped
• 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1 teaspoon extra-virgin olive oil
• 4 cups torn romaine lettuce
• 1 3/4 cups green bell pepper, cut into 1/4-inch strips
• 1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
• 1 cup thinly sliced red onion
• 2 plum tomatoes, halved lengthwise and thinly sliced (1 cup)
• 1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 2 ounces crumbled feta cheese
• 4 hard-cooked eggs, quartered
• 8 (1/2-ounce) slices French bread baguette, toasted
• Pomegranate Cooler:
• 2 cups pomegranate juice
• 2 cups sparkling water, chilled
• 4 orange slices

1. Combine the first 7 ingredients (through salt) in a small bowl; add olive oil, whisking until combined. Set dressing aside.
2. Place the lettuce and next 5 ingredients (through chickpeas) in a large bowl; drizzle the salad with dressing and toss. Top with cheese and 4 egg wedges. Serve the salad with toasted baguette slices.
3. To make Pomegranate Cooler: Combine juice and sparkling water in a pitcher. Serve drinks over crushed ice and garnish with orange slices.

red wine vinegar, lemon juice, olives, capers, fresh oregano, black pepper, salt, extravirgin olive oil, torn romaine lettuce, green bell pepper, cucumber, red onion, tomatoes, chickpeas, feta cheese, eggs, bread baguette, pomegranate juice, sparkling water, orange slices

Taken from www.myrecipes.com/recipe/greek-salad-with-pomegranate-cooler (may not work)