Greek Salad

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Diamond Nuts


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½ head each romaine and red leaf lettuce, torn in pieces and chilled

1 tomato, cut into wedges

1 cup thinly sliced red onion

1 cup thinly sliced English cucumber

1 cup croutons

1 cup shelled Diamond Walnuts

1 cup crumbled feta cheese

½ cup Greek olives

Salt and pepper

Athena Dressing

½ cup olive oil

¼ cup red wine vinegar

1 tablespoon prepared mustard

½ teaspoon oregano

1 clove garlic, minced

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