Greek Salad

My husband, Scott, brought this recipe home from a work function years ago and it has been a favorite ever since. If I have a big event I am attending I will make a large bowl full and it is always a hit. I also make smaller individual sizes for us on a regular basis. I used to use the bagged salad but have since found that if I buy the "hearts of romaine" in a bag and rinse it and tear it up myself it is more economical and we like it better. It also lasts a long time in the fridge. I have tried many different brands of dressing and they all work well. Lately I have used Kraft because I found it on sale. This salad is simple and delicious!

Greek Salad

Ingredients:

Romaine Lettuce
Crumbled Feta Cheese
Tomatoes (diced)
Roasted Sunflower Seeds
Balsamic Vinaigrette Dressing

Directions:

Wash and dry lettuce. Tear into pieces. Sprinkle on feta cheese, sunflower seeds and diced tomatoes. When it is time to serve pour dressing over and toss.

*This recipe originally called for sliced olives, but we don't care for olives. If you like them I am sure they would be great in this salad!