Greek Salad

From Vegetarian Cookbook for Cheese Lovers by Tonya Buell

Makes 6 Servings

Ingredients:
3 cups bite-size pieces spinach
1/4 cup crumbled feta cheese
2 Tbsp sliced black olives
2 medium tomatoes, chopped
1 medium cucumber, chopped
1/2 cup diced onion
1/2 cup chopped green bell pepper

Dressing:
1 1/2 Tbsp Olive Oil
1 Tbsp red wine vinegar
1 Tbsp lemon juice
3/4 tsp oregano

Directions:
In a large bowl, combine the spinach, feta cheese, olives, tomatoes, cucumber, onion, and bell pepper and set aside. In a small bowl whisk together the olive oil, vinegar, lemon juice and oregano. Pour over the spinach mixture and toss well. Serve.