Greek Salad And Vinaigrette - cooking recipe

Ingredients

1 head iceberg lettuce, torn into bite-sized bits
1 head romaine lettuce, torn into bite-sized bits
1/2 c. sliced radishes
1/2 grated carrot
2 tsp. capers
1 green bell pepper, cut in thin strips
juice from 1 lemon
2 Roma tomatoes, cut in wedges
1 cucumber, sliced
2 celery stalks, thinly sliced
1/2 c. sliced green onions
8 oz. cooked shrimp
Vinaigrette
8 oz. Feta cheese, crumbled
8 anchovy fillets (optional)

Preparation

Combine lettuces, vegetables and shrimp in large salad bowl. Toss to combine.
Add enough Vinaigrette to moisten; toss to coat pieces evenly.
Garnish with Feta cheese and anchovy fillets. Refrigerate any unused dressing.
Makes 8 to 10 servings.