Ernie's Greek Salad

• 8 cups salad mix
• 1 cup sliced cucumber
• 1/2 cup thinly sliced red onion
• 8 ounces feta cheese, coarsely crumbled
• 2 plum tomatoes, cored and quartered
• 4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
• 8 pepperoncini, plus more to taste
• Greek Salad Dressing, recipe follows

1. Arrange the salad mix among 4 bowls, piling it high.
2. Top each with the cucumber, red onion, and cheese.
3. Scatter the tomatoes, olives, and pepperoncini over each salad.
4. Drizzle each salad with 2 tablespoons of Greek dressing.
5. 1/4 cup red wine vinegar
6. 1/8 cup white wine vinegar
7. 1 teaspoon Dijon mustard
8. 1 teaspoon fine salt, plus more as needed
9. 1/2 teaspoon fresh ground black pepper
10. 1/4 teaspoon crushed red pepper or dash of cayenne, optional
11. 1 small clove garlic
12. 1/3 cup extra-virgin olive oil
13. 1/2 cup canola oil
14. 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning
15. In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree.
16. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing.
17. Repeat with the canola oil.
18. Transfer the dressing to a glass storage container and mix in the oregano.
19. Taste the dressing and season with salt, if necessary.
20. The dressing will keep for 2 weeks, covered in the refrigerator..
21. Yield: 8 servings
22. Nutritional Analysis per Serving:
23. Calories: 205.50
24. Total Fat: 23
25. Saturated Fat: 2
26. Carbohydrates: 0.14
27. Fiber: 0.01

salad mix, cucumber, red onion, feta cheese, tomatoes, olives, pepperoncini, salad dressing

Taken from www.foodnetwork.com/recipes/ernies-greek-salad-recipe.html (may not work)