James's Chopped Greek Salad
4 cup coarsely-diced inner romaine leaves
2 cup diced red cabbage
2 sm tomatoes seeded, diced
2 x pickling cucumbers peeled, diced
1 cup diced mild feta cheese
(preferably French-imported)
8 x Kalamata olives pitted, quartered
3 tbl olive oil
1 tbl lemon juice
1 tbl red wine vinegar
1/4 tsp sugar
1/4 tsp salt
Freshly-ground black pepper to taste
1/4 cup snipped fresh dill
Method :
Place the romaine, cabbage, tomatoes, cucumbers, cheese and olives in a large
bowl. Cover with a lightly dampened paper towel; keep refrigerated until ready
to use, up to 4 hours.
Combine the oil, lemon juice, vinegar, sugar, salt and pepper to taste in a
small dish.
To serve, pour the dressing over the salad. Toss several times until coated.
Toss in the dill. Taste; adjust the seasoning.
This recipe yields 2 servings.