Makes 10 servings
- 454 g lettuce, such as romaine or green leaf, cut crosswise
- 30 tomato wedges
- 284 g cucumber, sliced or diced
- 284 g yellow pepper, julienne
- 113 g red onion, sliced into rings
- 142 g crumbled feta
- 20 to 30 pitted black olives (about 85 g)
- 20 to 30 pitted green olives (about 85 g)
- 300 mL Lemon-Parsley Vinaigrette
- For each serving, place 43 g lettuce in a bowl or arrange on a salad plate.
- Arrange 3 tomato wedges, 28 g cucumbers, 28 g yello peppers, 7 g onions, 14 g feta, and 4 to 6 olives on top of the lettuce.
- Drizzle with 2 tbsp/30 mL of the vinaigrette and serve immediately.