I was on salad duty for this month’s Cooking Club dinner. I threw this together a few minutes before leaving the house. Gotta love Greek salad. Forgot to throw in the kalamata olives, though. Rats!
The recipe for the dressing was from my new Cooking Light Essential Dinner Tonight cookbook: 1 T. lemon juice, 2 t. red wine vinegar, 1/2 t. dried oregano, 1/4 t. salt and 1 T. olive oil. I threw all the ingredients in a little plastic container and gave it a good shake before drizzling it on the salad.