Greek Salad

5 Tbsp olive oil 2 Tbsp vinegar salt and pepper to taste

1 head iceberg lettuce 2 tomatoes 1 cucumber 1 green pepper

½ cup black olives 1 cup feta cheese small amount ground oregano.

Mix the olive oil, vinegar, salt and pepper

Tear the lettuce into bit-sized pieces and place in a large large bowl.

Cut tomatoes and cucumber into bite sized pieces. Add them to the lettuce.

Cut the peppers in half, clean, cut into thin slices. Arrange the slices on top of the lettuce mixture.

Arrange olives on top of the lettuce mixture.

Crumble cheese on top of olives and peppers. Sprinkle the oregano on top of the cheese. Pour the oil and vinegar mixture on top.

Italian House Salad

1/3 cup shredded Parmesan cheese

2/3 cup vegetable oil

1/3 cup red wine vinegar

1 tsp Italian seasoning

1 tsp dried parsley

¼ tsp garlic powder

¼ tsp peppers

1/8 tsp salt

1 large head Red Leaf lettuce, torn

1 (14-oz) can artichoke heart quarters, drained.

1 (6-oz) can pitted ripe olives, drained

4 plum tomatoes, coarsely chopped

1 small red onion, thinly sliced

½ pound provolone cheese, shredded.

Whisk together first 8 ingredients. Place lettuce and next 5 ingredients in large bowel. Drizzle with vinaigrette and toss gently to coat.