Greek Salad



1 lettuce

1 green capsicum, sliced

1/4 cup extra virgin

1 small onion, sliced

olive oil

3 tomatoes, quartered

1 clove garlic, crushed

1/2 cup sliced celery

2 tablespoons DYC

1/2 diced cucumber

spiced vinegar

1/2 cup pitted black olives

100 g cheese, cubed

1/4 teaspoon sugar



Tear lettuce into bite-sized pieces and place in a salad bowl. Add capsicum, onion, tomatoes, celery and cucumber. Pour over dressing and toss to coat. To make the dressing, place all ingredients in a screw-top jar and shake vigorously just before using. Decorate with olives and cheese. Serves 4—6.



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