Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Salad oil |
| ¼ cup | White vinegar |
| 1 each | Garlic clove, crushed, then chopped fine |
| 2 eaches | Tomatoes, cut into bite sized chunks |
| 1 each | Long english cucumber, chunked |
| 1 medium | Red onion, chunked |
| 1 large | Green pepper, chunked |
| 1 tablespoon | Dried parsley |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Black pepper |
| ¼ each | Sweet red pepper, chunked |
| ¼ each | Sweet yellow pepper, chunked |
| ¼ each | Sweet orange pepper, chunked |
| 1 cup | Black olives, halved |
| 1 cup | Feta cheese, crumbled |
DRESSING
SALAD
Mix dressing ingredients up, and set aside. In large container, mix salad ingredients together. Pour dressing over top, and cover.
Allow salad to sit overnight to fully blend flavors. **NOTE** I use a large plastic container. Once the salad and dressing is all mixed, I turn it over from time to time to allow the dressing to get mixed thorougly without crushing any of the chunks of veggies.
Origin: Sharon Stevens Shared by: Sharon Stevens Submitted By SHARON STEVENS On 09-21-95