8 cups, prewashed romaine lettuce leaves
1 (6 oz jar) pitted kalamata olives
4 Roma tomatoes
2 Kirby cucumbers
1 small red onion
1 pint deli-style creamy potato salad (reduced-fat)
1 cup crumbled feta cheese

DRESSING:

1 minced garlic clove
1/4 cup red-wine vinegar
1 tsp. dried oregano
1/2 tsp. sugar
1/2 cup olive oil

Make dressing; To a salad cruet, add garlic and all remaining dressing ingredients. Cover, shake well.

Make salad; Place lettuce in a large serving bowl. Drain olives, add to lettuce. Slice tomato into 1/4" slices, add to salad. Thinly slice cucumber and onion, add to salad. Toss well.

Drizzle dressing over salad mix. Place 1/4 cup potato salad in center of each serving plate. Top with 1 1/2 cups of salad mix.

Sprinkle with feta cheese.

Submitted by: Sherry Monfils