Greek Salad

This can be a complete meal! We add different ingredients according to our mood and have a light supper. A favorite during the Summer!

• Ready In: 25 mins
• Serves: 4
• Yields: 1 large bowl salad

Ingredients

• 2  stalks romaine lettuce
• 1⁄2 head iceberg lettuce
• 1  medium cucumber
• 2  ounces feta cheese, crumbled
• 4  roma tomatoes or 12  grape tomatoes
• 4  black olives, pits removed
• 4  whole  pepperoncini peppers (Greek)
• 1  bunch spring onion
• 1 -2  cup crouton (see my recipes for homemade ones)

• DRESSING

•  Greek salad dressing

• OPTIONAL INGREDIENTS

• 6  ounces  salami, diced (optional)
• 6  ounces  sliced  pepperoni (heated on paper towels to remove fat) (optional)
• 8  ounces  canned great northern beans (rinsed and drained) (optional)
• 12  ounces  peeled boiled large shrimp (optional)
• 1  cup  marinated artichoke hearts, drained and diced (optional)

Directions

1. Shred or tear lettuce into bite-sized pieces.
2. Thinly slice cucumbers, onions, peppers and olives.
3. Dice tomatoes.
4. In large bowl, add feta cheese and croutons, and toss with the vegetables.
5. If desired, add optional ingredients.
6. Pour Greek Salad Dressing (see my recipes) over salad, and toss salad thoroughly to coat with dressing.