3/4 c. lowfat yogurt
1/2 c. mayonnaise
4 c. torn Romaine lettuce, or cut-up iceberg, or mixture
1/2 c. chopped or sliced red onion
1 c. diced red or green pepper
1 1/2 c. (6 oz.) crumbled feta cheese
1 c. sliced celery
2 c. sliced mushrooms
1 c. halved cherry tomatoes
1/2 to 1 c. black olives
Pepper

Whisk together yogurt and mayonnaise. In 2-quart clear glass bowl, layer half the lettuce, the onion, bell pepper, half the cheese, celery, mushrooms, some olives and remaining lettuce. Drizzle top with yogurt mixture. Arrange a wreath of tomatoes around edge of bowl. Sprinkle remaining cheese in cheese. Garnish with more olives. Dust with pepper. Makes 6 servings.

If desired, sprinkle the salad with some dry oregano.