Greek Salad - cooking recipe

Ingredients

2 bunches romaine, torn into bite size pieces (about 12 c.)
3/4 c. crumbled Feta or Blue cheese
1/2 c. bottled oil or vinegar dressing
1/2 tsp. dried oregano leaves
24 pitted ripe olives
3 medium tomatoes, cut into wedges

Preparation

Place romaine in plastic bag.
Fasten bag and refrigerate no longer than 24 hours.
Add remaining ingredients to bag.
Fasten bag securely and shake until well coated.