Greek Salad

After getting back from a cruise and eating basically nothing but red meat and dessert for a week, I'm happily munching down on lots of green things. I improved a delicious Greek salad yesterday and here are the results.

GREEK SALAD

1 bunch each: Romaine lettuce and green leaf lettuce, washed and torn or chopped into bite-sized pieces

2 large cucumbers, chopped, peeled, and deseeded (to do this easily, cut each cucumber into halves and run a spoon down the seeded portion)

3 Roma tomatoes, deseeded and diced

1 medium red onion, very finely diced

8-10 artichoke hearts, chopped

Kalamata olives, chopped, to taste (they are very briny, so I only like 10-15 in a salad this size)

4 oz. feta cheese, crumbled

Dressing (makes 4 servings, approx)

3 Tbsp. olive oil

1/2 tsp. each: Onion powder, garlic powder, oregano, basil, pepper, salt, and dijion-style mustard

1/4 c. red wine vinegar

Direction:

1) Chop up veggies and toss together

2) Whisk dressing ingredients together briskly and pour over a serving of salad. This recipe makes a lot, so refrigerate the rest and dress as needed.