3 c. torn spinach
3 c. torn lettuce
1/3 c. sliced pitted ripe olives
1 c. alfalfa sprouts
1 c. cherry tomatoes, quartered or 1 c. chopped tomatoes
8 oz. plain yogurt
1 sm. cucumber, shredded
1/4 tsp. garlic salt or powder
1/4 tsp. dried crushed oregano
2 tsp. sliced ripe olives

In a bowl combine spinach and lettuce. In the bottom of a medium salad bowl or a 12 x 7 x 2 inch dish, place half the greens. Layer in the following order: 1/3 cup olives, alfalfa sprouts, tomatoes, and remaining greens.

For dressing, in a small bowl, combine yogurt, cucumber, garlic salt, and oregano. Spread dressing evenly over top of salad. Cover tightly with clear plastic. Before serving, garnish with 2 tablespoons olives. Chill for 24 hours.