Greek Salad 1

Ingredients

1
head of romaine lettuce
1 bunch
arugula
1 bunch
watercress
1
red pepper
1
fennel bulb
1⁄2
red onion
3
scallions
4
sprigs of fresh dill
1⁄2 pound
Greek olives (pits removed)
1
goat or sheep's milk feta (crumbled)
8
hard-boiled eggs (halved)
1⁄4 cup
pine nuts (toasted)
Yields:
large servings

Instructions

Roughly chop the romaine lettuce, arugula and watercress. Thinly slice the pepper, fennel and red onion. Chop the scallions and dill.Combine the lettuces, other vegetables, olives, crumbled cheese and hard boiled eggs in a large, shallow bowl or a platter. Sprinkle with pine nuts.Toss with Herb Garlic Dressing and serve.