Great Greek Salad

Makes 6 to 8 servings

10 c. mixed greens

8-oz. container crumbled feta cheese

3-1/4 oz. can sliced black olives, drained

1 cucumber, diced

1 red onion, thinly sliced

1 tomato, chopped

1/4 c. olive oil

1/4 c. lemon juice

2 t. sugar or equivalent no-calorie sweetener

2 cloves garlic, pressed

Italian seasoning and pepper to taste

Toss together greens, cheese and vegetables in a large salad bowl; set aside. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad; toss to coat.

Fat-free vinaigrette is so fresh-tasting on salad greens. Just fill a cruet bottle with 1/2 cup herb-flavored vinegar, 2 tablespoons water, one tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 4 teaspoons sugar or sweetener, 2 pressed garlic cloves and a dash of pepper…shake and enjoy!