1 lg. head Romaine lettuce, washed, drained & torn into bite size pieces
1/4 lb. spinach leaves, washed, drained & torn into bite size pieces
1 med. size cucumber, peeled & thinly sliced
1 lg. red or green pepper, cored, seeded & cut into 1/2" squares
2 lg. tomatoes, peeled & cut into wedges
1 red onion, thinly sliced
1/2 c. Greek style oil cured black olives
1 tsp. minced fresh mint or 1/2 tsp. crumbled dried mint leaves
2 tsp. crumbled dried oregano
2 tbsp. capers
1 (2 oz.) can anchovy fillets, drained (opt.)
1 1/2 c. feta cheese, crumbled
1/2 c. good olive oil
3-4 tbsp. red wine vinegar
Coarse salt to taste
Freshly ground pepper to taste
1 tsp. Accent

Combine greens in a large salad bowl, top greens with cucumber, bell pepper, tomatoes, onion, olives, mint, oregano, capers, anchovy fillets and feta cheese.

In a small bowl or jar combine oil, vinegar, salt, pepper and Accent; mix thoroughly. Pour dressing over salad and by hand rub the greens and other ingredients gently until thoroughly coated. Yield: 8.