Yield: 2 Servings
|175 grams||Feta, crumbled|
|3||Stalks of celery thinly sliced|
|1||Canned pimento chopped small|
|2 tablespoons||Chopped fresh thyme OR oregano|
|1||Oak-leaf lettuce washed and trimmed|
Mix the feta with the celery, pimento and chopped herbs. Dress with vinaigrette. Place the lettuce leaves on two separate plates, and spoon half of the feta and celery salad in the centre of each one.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias