Rural Greek Salad Salad & Dressings
1/2 cup finely chopped red onion
2 quarts torn Romaine and Iceberg lettuce
1 cucumber, thinly sliced
2 tomatoes, sliced into wedges
1/4 lb. feta cheese, cubed
1 cup black Greek olives 		3 tbsp. olive oil
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. fresh ground black pepper
1 tsp. sugar
1 tsp. mint flakes, crumbled

Combine in a large salad bowl,the onion,salad greens , cucumber, cheese and olives. Chill until ready to serve.

Mix remaining ingredients except tomatoes and mint. Pour over salad and toss well. Place the tomato wedges about the salad and sprinkle with mint flakes.

Toss again at the table.

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