Tossed Greek Salad
From "Light & Tasty" magazine,
Premier Issue 2001

12 cups torn romaine lettuce
2 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and sliced
1/2 medium green pepper, thinly sliced
1/2 medium red onion, cut into rings
1/2 cup sliced ripe olives
1/2 cup crumbled feta cheese

Lemon Dressing:

1/4 cup olive or canola oil
2 tbsp. Lemon juice
2 tsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp. Sugar (optional)
1/2 tsp. Dried oregano
1/4 tsp. Salt
1/4 tsp. Dried Thyme
1/8 tsp. Pepper

In a salad bowl, combine the first seven ingredients.  In a jar
with a tight-fitting lid, combine the dressing ingredients; shake
well.  Pour over salad and toss to coat.  Serve immediately.  Yield:
12 servings.

Nutritional Analysis:  One serving (1-1/4 cups) equals 87 calories,
7 g. fat, 6 mg. Cholesterol, 196 mg. Sodium, 6 g. carbohydrate, 2 g.
fiber, 2 g. protein.  Exchanges:  1-1/2 fat, 1 vegetable.