Fall vegetable salad

Healthful monounsaturated (“good") fats found in olives help your body absorb the vitamins and minerals in this salad.

Ingredients

6 cups shredded romaine lettuce
3 medium tomatoes, diced
2 medium cucumbers, seeded and diced
1/2 cup minced red onion
3/4 cup sliced black olives
1/4 cup crumbled feta cheese
1/4 cup cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano (You can also use 1 teaspoon dried oregano.)
3 cloves garlic, minced
1/8 teaspoon salt
1/4 teaspoon black pepper

Directions

1. In a large bowl, combine lettuce, tomato, cucumber, onion, olives and feta cheese.
2. In another small bowl, whisk together vinegar, oil, oregano, garlic, salt and black pepper.
3. Pour dressing over salad mixture and toss to coat.
4. Serve immediately.*

* Note: If not serving immediately, store dressing and salad separately in air-tight containers and place in the refrigerator.

Makes 6 servings

Recipe contains: milk