Tossed Greek Salad - cooking recipe

Ingredients

1 large head lettuce, broken
1/2 bunch endive, broken
3 large tomatoes, sliced
1 cucumber, sliced
1 bunch scallions, chopped
1/4 lb. Feta cheese, crumbled
1 small can red beets, sliced
kalamata olives (as desired)
3/4 c. olive oil
1/4 c. wine vinegar or less to taste
1/8 c. cold water
salt and pepper to taste
oregano and dill to taste
2 to 3 squirts lemon juice
1 crushed garlic clove

Preparation

Combine greens and cut up vegetables. In a dressing shaker, mix olive oil, vinegar, water, salt, pepper, oregano, dill, lemon juice and crushed garlic. Toss with just enough dressing to coat (refrigerate extra dressing for future use). Garnish with Feta cheese, beets and olives.