Preparation time: 15 minutes. Serves: 4.

4 c. shredded Romaine lettuce
1 c. very finely chopped celery
2 c. diced, cooked turkey or chicken
1/2 sm. red onion, thinly sliced
2 tsp. oil
1/2 c. walnut pieces
1 c. (or more) crumbled Feta cheese
2 hard-cooked eggs
Sliced black olives (opt.)

THYME VINAIGRETTE:

1/2 c. olive oil
2 tbsp. wine vinegar
1/2 tsp. each salt & pepper
1 tsp. dried thyme leaves

1. Wash very crisp Romaine leaves. Dry well and shred with a knife.

2. Place in a salad bowl. Add celery, turkey or chicken and onion rings.

3. Heat oil. Brown walnut pieces until golden. Set aside.

4. Prepare dressing. Combine dressing ingredients and blend well. Pour over salad. Toss well until everything is coated well.

5. Heat walnuts. Add Feta cheese. Stir and toss until the cheese just begins to melt.

6. Toss into salad. Garnish with eggs and olives, if used. Serve.

Good served with: Crisp French rolls and butter and a chilled white wine, if desired.

HEALTH NOTE: To reduce fat and calories, just sprinkle part of dressing over ingredients. Reserve remaining for later use for salads. Also, use only 1/2 to 2/3 cup Feta cheese.

TIPS: Shrimp is also delicious combined with chicken in this salad.