Greek Salad with dinner rolls

TUESDAY
Greek Salad I
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
" An oregano/olive oil dressing with a dash of lemon makes this traditional salad just a bit different. All the veggies, including the Romaine, are chopped so when the salad is tossed, each bit of tomato or pepper, or cucumber gets its equal share of dressing. Six servings."
INGREDIENTS:
5/8 head romaine lettuce- rinsed, dried and chopped
5/8 red onion, thinly sliced
5/8 (6 ounce) can pitted black olives
5/8 green bell pepper, chopped
5/8 red bell pepper, chopped
1-1/4 large tomatoes, chopped
5/8 cucumber, sliced
2/3 cup crumbled feta cheese
1/4 cup olive oil
3/4 teaspoon dried oregano
5/8 lemon, juiced
ground black pepper to taste
DIRECTIONS:
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.