Ingredients
4 cups torn curly endive, Belgian endive and/or escarole1/4 cup chopped red onion24 pimiento-stuffed olives2 tablespoons olive oil1 tablespoon red wine vinegar3 tablespoons minced fresh oregano or 3 teaspoons dried oregano1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes1/4 teaspoon salt1/8 teaspoon pepper2 ounces crumbled feta cheese
Preparation
In a salad bowl, toss the endive, onion and olives. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mint, salt and pepper; shake well. Drizzle over salad and toss to coat. Top with cheese.
