Greek Salad

By suekendrick

A twist on a traditional Greek Salad...because it has lettuce

Ingredients

• DRESSING:
• 8 cups salad mix
• 1 cucumber sliced
• 1/2 cup sliced red onion
• 8 oz. Feta cheese
• 2 plum tomatoes, slice in chunks (or any other tomato)
• 4 oz. kalamata olives
• 1/4 cup red wine vinegar
• 1/8 cup white wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp. salt or to taste
• 1/2 tsp. black pepper
• A couple of dashes of cayenne pepper
• 1 small garlic clove or 1 1/2 tsp. minced, bottled garlic
• 1/3 C. extra virgin olive oil
• 1/2 canola oil
• 1 Tb. fresh or dried oregano or dried italian seasoning

Preparation

Step 1

In a blender, combine the vinegars, mustard, salt, pepper, cayenne pepper and garlic. Puree it all together. with the blender running on low, very slowly pour in a steady stream of olive oil to make a smooth dressing. Then do the same with the canola oil. Transfer the dressing to a GLASS storage container and mix in the oregano. This will keep for up to 2 weeks in the fridge.
Pour over the salad/vegetables mix. You can decide how much dressing you want to use. Do not pour the dressing on until ready to eat.