Greek Salad (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups mixed salad greens
• 2 cups chopped tomato
• 1/4 cup (1 ounce) crumbled feta cheese

Directions

1. Combine olive oil, lemon juice, salt, and black pepper, stirring well with a whisk.
2. Combine salad greens, tomato, and feta cheese in a large bowl.
3. Add oil mixture; toss gently to coat.
4. Serve immediately.

Yield: 4 servings