Greek Salad And Vinaigrette

• 1 head iceberg lettuce, torn into bite-sized bits
• 1 head romaine lettuce, torn into bite-sized bits
• 1/2 c. sliced radishes
• 1/2 grated carrot
• 2 tsp. capers
• 1 green bell pepper, cut in thin strips
• juice from 1 lemon
• 2 Roma tomatoes, cut in wedges
• 1 cucumber, sliced
• 2 celery stalks, thinly sliced
• 1/2 c. sliced green onions
• 8 oz. cooked shrimp
• Vinaigrette
• 8 oz. Feta cheese, crumbled
• 8 anchovy fillets (optional)

1. Combine lettuces, vegetables and shrimp in large salad bowl. Toss to combine.
2. Add enough Vinaigrette to moisten; toss to coat pieces evenly.
3. Garnish with Feta cheese and anchovy fillets. Refrigerate any unused dressing.
4. Makes 8 to 10 servings.

bits, romaine lettuce, radishes, carrot, capers, green bell pepper, lemon, tomatoes, cucumber, celery stalks, green onions, shrimp, vinaigrette, feta cheese, anchovy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314829 (may not work)