1 head of iceberg lettuce, 2 cubed tomatoes, 1/2 purple onion sliced thin, 1 small jar Kalameta olives, 8 oz Basil and Dried Tomato Feta cheese, 1 cucumber cubed with seeds removed, 1 box Pepperidge Farm croutons.
Greek Salad Dressing: 1/2 cup olive oil, 1/4 cup canola oil, 1/3 cup fresh lemon juice (3 lemons), 1 teaspoon salt, 1/4 teaspoon pepper, 2 cloves minced garlic, 3/4 teaspoon dried oregano, 4 tablespoons sugar.
Place all dressing ingredients in a pint jar with a tight fitting lid. Shake well. Store in the refrigerator. When ready to use, allow the dressing to come to room temperature. Pour over salad and serve