Fresh Salads, Soups and Sauces

Ingredients

• ¼ cup red wine vinegar
• 1 to 2 cloves garlic, minced
• 1 Tbs chopped fresh parsley
• ¼ tsp dried oregano
• ½ cup California Olive Ranch EVOO
• Salt and freshly ground black pepper, to taste

• ½ head romaine lettuce, 1-inch pieces
• 4 medium tomatoes, cut into wedges
• 1 small bell pepper, thinly sliced
• 4 green onions, thinly sliced
• 5 radishes, thinly sliced
• 2 Tbs chopped fresh dill
• ½ cup kalamata olives
• 1 cup crumbled feta cheese
• Salt and freshly ground black pepper, to taste

Directions

1. For Vinaigrette: In a blender, combine vinegar, garlic, parsley and oregano. With motor running, add olive oil in a steady stream until vinaigrette is creamy and emulsified. Taste, and season as needed with salt and pepper.
2. For Salad: Place romaine, tomatoes, bell peppers, green onions, radishes, dill, olives and feta cheese in a salad bowl; toss with just enough dressing to coat each leaf. Taste and season as needed with salt and pepper. Serve immediately.