2 tablespoons red wine vinegar

2 teaspoons olive oil

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper

4 cups romaine lettuce, cut into 1 inch ribbons

1 cup carrots, shredded

1 cup cucumbers, cut into 1/2 inch cubes

1 cup tomatoes, cut into 1/2 inch cubes

1 (15 ounce) can white beans, rinsed and drained

1/3 cup feta cheese, crumbled

20 kalamata olives, pitted

1 cup herbed croutons

• Whisk together vinegar, oil, oregano, and pepper in a large bowl.
• Add lettuce, carrots, cucumber, tomato, beans, and feta; toss.
• Either divide into 4 small bowls or keep in one large one.
• Top with olives and croutons.

Yield: 4 servings