- 4 cups torn romaine
- 1 medium sweet red pepper, julienned
- 1 cup chopped cucumber
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 package (4 ounces) crumbled feta cheese
- In a large salad bowl, combine the romaine, red pepper and cucumber. In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, garlic salt and pepper; shake well. Drizzle over salad. Sprinkle with feta cheese; toss gently. Yield: 6-8 servings.
Originally published as Greek Romaine Salad in Quick Cooking November/December 2004, p10
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