Greek Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 large sweet onion, thickly sliced

Extra-virgin olive oil

Coarse salt and cracked black pepper

1 large head iceberg lettuce, very thinly sliced

1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin

Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips

24 cherry or grape tomatoes, halved

3/4 pound English cucumber, peeled, halved, seeded, and thickly sliced

8 scallions, thinly sliced

1 red onion, very thinly sliced

1/2 cup small fresh dill leaves, coarsely chopped

1/2 cup small fresh flat-leaf parsley leaves, coarsely chopped

1 tablespoon dried Greek oregano

About 50 mixed green and black olives in brine and/or oil, pitted and halved

16 whole caperberries

3/4 cup Red Wine and Feta Vinaigrette

2/3 cup crumbled feta cheese

4 pepperoncini, sliced

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