Recipe for Chopped Greek Salad 
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Yield:
2
Ingredients:
Amount Ingredient
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
Instructions:
Instructions: 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.

Comments: Anchovies and/or diced radishes can be added to this salad. Serve this with hummus and toasted pita wedges.

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