Ingredients
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1 head romaine lettuce, rinsed, dried and chopped (can substitute with red leaf lettuce or use mix of both)
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1 small red onion, thinly sliced (( like to chop small)
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1 (6 ounce) can pitted black olives, sliced
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1 red bell pepper, chopped
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2 large tomatoes, chopped
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1 cucumber, chopped
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1 cup crumbled feta cheese
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6 tablespoons olive oil
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1 teaspoon dried oregano
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1/4 teaspoon paprika
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1 lemon, juiced
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1/4 cup sliced almonds, toasted (or or and sesame seeds, toasted)
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1/4 cup sliced cremini mushroom, sliced
Instructions
- Toast almonds or sesame seeds in a dry skillet for 3 minutes or so, stirring and watching carefully so as not to burn. Set aside.
- Add lettuce, red onion, black olives, green bell pepper, tomatoes, cucumber, mushrooms(if using) and Feta cheese to large serving bowl.
- In a small bowl, whisk together olive oil, dried oregano, paprika, fresh lemon juice, and ground black pepper.
- Pour vinaigrette over vegetables and serve immediately.