Greek Salad

•  Greek Salad 

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Serves 4 - Allergies: SF, GF, EF, NF 

• 1 head iceberg lettuce 

• 1 head romaine lettuce 

• 1 lb. plump tomatoes 

• 6 oz. Greek or black olives, sliced 

• 4 oz. sliced radishes 

• 4 oz. low-fat feta or goat cheese 

• 2 oz. anchovies (optional) 

Dressing: 

• 3 oz. olive oil or avocado oil 

• 3 oz. fresh lemon juice 

• 1 tsp. dried oregano 

• 1 tsp. black pepper 

• 1 tsp. salt 

• 4 cloves garlic, minced

• Let's Cook

 Wash and cut lettuce into pieces. Slice tomatoes in quarters. Combine olives, lettuce, tomatoes, and radishes in large bowl. Mix dressing ingredients together and toss with vegetables. Pour out into a shallow serving bowl. Crumble feta/goat cheese over all, and arrange anchovy fillets on top (if desired).