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Greek Salad

1 medium head iceberg lettuce, chopped

1 head curly endive, chopped

2 tomatoes, peeled and chopped (1 cup)

3/4 cup cubed feta cheese (3 ounces)

1/4 cup sliced pitted ripe olives

1/4 cup sliced green onion

1 2-ounce can anchovy fillets, drained

2/3 cup olive or salad oil

1/3 cup white wine vinegar

1/4 teaspoon dried oregano, crushed

In mixing bowl toss together chopped lettuce and endive; mound onto 6 individual salad plates. Atop greens arrange tomatoes, feta cheese, olives, green onion, and anchovies. To make dressing, in screw-top jar combine oil, vinegar, oregano, '/z teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to mix. Pour dressing over salads. Makes 6 servings.

Agnese Marhele @ 2009-09-18 21:42:02

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