Chopped Salad With Feta and Pine Nuts

Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄4 cup red wine vinegar
• 2  tablespoons  balsamic vinegar
• 1  tablespoon Dijon mustard
• 1  teaspoon  dried Italian seasoning
• 1⁄2 cup olive oil
• 1  head romaine lettuce, chopped
• 4  green onions, chopped too
• 1  large red bell pepper, yes,chopped
• 1  large yellow bell pepper, chopped as well
• 1  cup  crumbled feta cheese
• 1  cup pine nuts, toasted
• 2  tablespoons  chopped fresh dill or 1⁄4 teaspoon dried dill (I usually use the dried since I'm tired of chopping.)

Directions

1. Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
2. Season to taste with salt and pepper.
3. Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
4. Add dressing; toss to coat.