FENNEL DRESSING:

1/2 c. olive oil
1/2 c. peanut oil
1/2 c. red wine vinegar
1/2c. white vinegar
1 tsp. sugar (more to taste)
1 tbsp. dry mustard
1 tsp. fennel, ground
1 tbsp. lemon juice
1/8 c. dried parsley
Salt & pepper to taste

Combine in blender. Makes 2 cups.

GREEK SALAD:

Romaine lettuce, torn
Cherry tomatoes, cut in half
White or yellow onions, sliced thin
Green peppers, sliced thin
Black olives
Feta cheese, crumbled
Salt & pepper to taste
Oregano to taste
Anchovies (optional)

I put dressing over salad and toss. Makes a great light supper. Serve with crunchy bread.