Kenneth's Greek Salad

• 1 (10 ounce) bag romaine lettuce
• 2 tomatoes, quartered or 10 cherry tomatoes, cut in half
• 1 cucumber, peeled and sliced
• 12 green pepper, cored, seeded, and sliced
• 1 red onion, sliced into rings
• 1 cup feta cheese, broken into chunks (about 6 ounces)
• 12 -16 black Greek olives
• 2 tablespoons red wine vinegar
• 1 -2 garlic clove, minced
• 14 teaspoon salt
• 18 teaspoon pepper
• 12 teaspoon oregano
• 13 cup olive oil

1. Wash and prepare all vegetables.
2. Tear lettuce into bite-size pieces and place in a large salad bowl.
3. Add tomatoes, cucumber, green pepper, scallions, feta cheese, and olives.
4. Prepare dressing; Whisk together all ingredients except olive oil.
5. Slowly add the olive oil, whisking constantly
6. Pour dressing over salad and toss.
7. Serve on chilled salad plates.
8. Optional-Top with Grilled and Seasoned Chicken Breast Strips.
9. Available in the freezer section.
10. Warm as directed on package.

romaine lettuce, tomatoes, cucumber, green pepper, red onion, feta cheese, black, red wine vinegar, garlic, salt, pepper, oregano, olive oil

Taken from www.food.com/recipe/kenneths-greek-salad-212456 (may not work)