Source: dLife

Greek salad topped with a red wine vinegar dressing

Servings

0.25 tsp oregano leaves , crushed
14 oz canned unsalted diced tomatoes , drained
1 cup Salad Dressing, vinaigrette, red wine, fat free (Kraft preferred)
20 oz Lettuce, romaine, fresh, shredded (two 10 oz bags)
0.5 cup fresh chopped onion (approximately one small onion)
12 Olives, black, small, canned , pitted and cut into thin slices
0.25 cup Cheese, feta, crumbled

1 Mix together in a small bowl, dried oregano, diced tomatoes, and salad dressing until well mixed. Set aside and keep refrigerated until ready to eat.
2 In a large serving bowl, toss lettuce and chopped onion together. Keep chilled until ready to serve.
3 Just before serving, toss salad with salad dressing mixture until well coated.
4 Top with olives and sprinkle with finely crumbled feta cheese.
5 Serve chilled.

Instead of the canned diced tomatoes, you may also use 18 cherry tomatoes. May be served alone, or with grilled lean meats, chicken or fish. Also delicious with an Italian entree.