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
About Loi Palmer
Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.
