1 head iceberg lettuce, in bite size pieces
1 head romaine lettuce, in bite size pieces
1/2 c. radishes, thinly sliced
1/2 carrot, grated
2 Tbs. capers
1 green bell pepper, in thin strips
Juice from 1 lemon
2 Roma tomatoes, in wedges
1 cucumber, sliced
2 celery ribs, thinly sliced
1/2 c. sliced green onions
8 oz. cooked shrimp, peeled & deveined
Vinaigrette
8 oz. feta cheeese, crumbled
Combine lettuces, vegetables, & shrimp in a large salad bowl. Toss to combine. Add enough vinaigrette to moisten ingredients
toss to coat pileces evenly. Garnish with feta cheese. To make vinaigrette: Whisk together 2 tsps. lemon juice, 2 Tbs. red wine vinegar, 2 Tbs. white vinegar, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. dried oregano, 1 minced garlic clove & 1/4 tsp. dry mustard. Slowly add 2/3 c. olive oil, whisking continually. Makes about 1 1/4 c.
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