Greek Salad

• 3-4 romaine lettuce hearts
• 1 pint Cherry tomatoes
• 1 cucumber, cut bite size
• ¼ cup green onions or red onions, sliced
• ¼ cup olives (kalamata)
• ¾ cup feta cheese, crumbled or cubed (optional)
• ½ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup chopped parsley
• ½ tsp salt
• 1/8 tsp pepper
• 1/8 tsp oregano
• 1/8 tsp garlic powder or 1-2 cloves garlic, crushed

1. Layer lettuce in large salad bowl or on large platter.
2. Spread with tomatoes, cucumber, onions, olives and cheese.
3. Beat next 7 ingredients together well.
4. Shake before serving.
5. Serve with salad.

Optional: place the lettuce in a separate bowl and have guest serve themselves. Add dressing to the rest of the ingredients. This ensures that any leftovers don’t get soggy and that you can eat the salad the next day.