Greek Salad

Usually on Sunday nights, I go home and eat of bowl of Kashi cereal. After cooking, tasting, smelling, and handling food all afternoon, my olfactory receptors are overloaded and my tummy refuses to receive any of that yummy food I cooked.

But this past Sunday, I took home some of this refreshing Greek salad. It was so delicious even though the Romaine lettuce has lost some of its vigor.

This would be a perfect warm weather supper, topped with grilled chicken or salmon!

Greek Salad Dressing
Makes 2 1/2 cups

1-1/3 cups red wine vinegar
2-3/4 teaspoons garlic powder
2-3/4 teaspoons dried oregano
2-3/4 teaspoons dried basil
2 teaspoons onion powder
2 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
Pinch of sugar
1 cup olive oil

Salt to taste

Combine all ingredients first eight ingredients in a medium mixing bowl. Whisk vigorously 1 cup of olive oil into vinegar mixture until well emulsified. Add salt to taste.

About 15-20 minutes before serving, toss with

Chopped Romaine Lettuce
Sliced Red Onions
Tomato slices
Thinly sliced cucumbers
Olives
Artichoke Hearts
Crumbled Feta Cheese