Country Salad

• 1/2 pound greens, like romaine lettuce, washed, dried and broken into bite-size pieces
• 3 scallions, cut in rounds
• 1 large cucumber, thinly sliced
• 4 ounces feta cheese
• 12 Calamata olives, rinsed and pitted
• 2 teaspoons capers, rinsed
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• Few shakes cinnamon
• Few shakes dry mustard
• Freshly ground black pepper to taste

1. In salad bowl place greens, scallions and cucumber.
2. Rinse cheese and crumble over salad.
3. Add olives and capers.
4. Whisk oil with vinegar and beat in cinnamon, mustard and pepper.
5. Drizzle over salad and toss.

scallions, cucumber, feta cheese, olives, capers, extravirgin olive oil, redwine vinegar, cinnamon, mustard, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4389 (may not work)