Max's 1st Grade Cookbook

1 medium-sized head lettuce, shredded 4 medium-sized tomatoes, cut in wedges 1 green pepper, sliced in thin rings 1 cucumber, sliced thin 1 red onion, sliced thin 6 radishes, sliced thin Dressing: 1/2 c. olive oil 2 to 3 Tbsp. red wine vinegar 1 tsp. oregano salt black pepper, freshly ground Garnish: 1/4 to 1/2 lb. Feta cheese 10 to 12 black olives, pitted fresh parsley sprigs

Combine vegetables in a large salad bowl. In a smaller bowl, mix oil, vinegar, oregano and season to taste with salt and pepper. Crumble in Feta cheese. Stir well to blend. Pour dressing over the salad and toss gently to coat. Garnish with olives and parsley sprigs. Serve immediately.

Makes 4 to 6 servings.