12 c. fresh spinach (torn in bite size pieces), 16 oz.
1 tomato, cut in wedges
2 hard cooked eggs, cut in wedges
1 sm. red onion, thinly sliced and separated into rings
1/2 c. crumbled feta cheese (optional)
2 tbsp. vinegar
1/2 tsp. dried oregano (crushed)
1/3 c. olive or salad oil
1/2 tsp. pepper

Place spinach and tomatoes in salad bowl. Arrange eggs, onions and cheese on top. In a screw top jar, combine oil, vinegar, oregano and pepper. Pour over salad and toss. Makes 10 servings.