Greek Salad

In a large bowl add together, mixing after each addition:
3 large tomatoes, slice in half and then chunk into bite size pieces
1 small onion (red ones are pretty)slice thin in half or quarter rings
1-2 cucumbers, peeled (I use 1, of the English variety) chunk into bite size pieces
1-2 cups lettuce (I like to use Romaine) torn up into small pieces
1 can pitted whole black olives,drained (I like the small ones..some like the large)
8 oz. package Feta cheese cut into small pieces, can use less if you want
1-2 teaspoons oregano (crush 1 tsp. in the palm and sprinkle over all, mix and then add more if you want)(I use 1 1/2-2 tsp.)

When ready to serve add:
salt and pepper to taste (remember to be stirring after each thing is added)
1/4 cup olive oil and 1/8 cup red wine vinegar added at the same time (can mix together first if you want to)

This recipe was demonstrated to me by my good friend, Olga Tzinovos and was enjoyed on many occasions. It is a wonderful memory for my family and is traditionally always made with our lamb and Greek potatoes or our lemon chicken and lemon chicken soup...or any other meal. We all love it.

Broccoli Salad

1 Bunch Broccoli or more(can add Cauliflower) broken into small pieces
2 teaspoons Chopped Onion
1 pound Fried Bacon cut up
1 1/2 Cup Grated Cheddar Cheese

Toss together in bowl.

Dressing:
3/4 Cup Mayonnaise
1/4 Cup Sugar
2 Tablespoons Vinegar

Mix together and pour over salad. Chill. This salad is better the next day so make it at night for the next day. And no matter how much you like it...don't eat too much of it. I say this from personal experience when I did not listen when told. It is sooo good. I usually use double the dressing and more broccoli.
From Joanna Chapmon