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

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 1/2 c. olive oil 2 to 3 Tbsp. red wine vinegar 1 tsp oregano 1/4 to 1/2 lb. Feta cheese 10 to 12 black olives, pitted

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.