- 6 cups torn romaine
- 2/3 cup diced sweet red pepper
- 1/3 cup diced green pepper
- 3 tablespoons chopped ripe olives
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/3 cup tomato and basil feta cheese, crumbled
- In a salad bowl, toss the romaine, peppers and olives. In a jar with a tight-fitting lid, combine oil and vinegar; shake well. Drizzle over salad and toss to coat. Sprinkle with feta cheese. Yield: 4-6 servings.
Originally published as Feta-Olive Romaine Salad in Quick Cooking September/October 2005, p11
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