12 oz Romaine lettuce, chopped
3 cucumbers, sliced
8 oz sliced green onions
6 plum (Roma) tomatoes, sliced lengthwise into eighths
1 small jar Manzanilla olives (green olives)
2 Tb capers
12 oz crumbled feta cheese (garlic herb feta was used in this recipe)
Lemon dijon vinaigrette dressing (see below)

Prepare salad and put in refrigerator to chill. Add dressing on the side or drizzle some over top of salad and blend.

LEMON DIJON VINAIGRETTE

2 packets Hidden Valley Homestyle Italian dressing mix
Zest and juice of 2 lemons
1 tsp dry Italian seasoning
2 tsp black pepper
2 tsp Dijon mustard
3/4 cup olive oil
6 Tb water

Combine all ingredients into a large jar. Seal with lid and shake well. Refrigerate up to four weeks.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet