INGREDIENTS
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Dressing
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1/3 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1/2 teaspoon minced garlic
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1/2 teaspoon oregano
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1/4 teaspoon black pepper
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1 dash salt
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salad
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1 1/2 cups cherry tomatoes
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10 asparagus spears
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1/4 cup water
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8 cups romaine lettuce
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16 ounces cooked chicken
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1 roasted red pepper, from jar
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2 cups cucumber, peeled, diced
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10 greek olives
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2 ounces feta cheese, fat free