Easy Greek Salad
|Iceberg lettuce head||1 Medium, torn|
|Endive||1 , torn|
|Sliced red onion||1⁄4 Cup (4 tbs), separated into rings|
|Tomatoes||2 Medium, cut into wedges|
|Crumbled feta cheese||3 Ounce (3/4 Cup)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Canned anchovy fillets||2 Ounce, drained (1 Can)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Dried oregano||1⁄4 Teaspoon, crushed|
In mixing bowl toss together the torn lettuce, curly endive, and onion rings; mound onto 8 individual salad plates.
Atop the greens arrange tomatoes, feta cheese, olives, and the anchovies, if desired, To make the dressing, in screw-top jar combine the olive oil or salad oil, wine vinegar, salt, oregano, and pepper.
Cover and shake well to mix.
Pour the dressing over the salads.