1 head of iceberg lettuce
\n1 Romaine lettuce
\n3 large tomatoes
\n1\/2 red onion (or you can substitute with green scallions)
\n1 large cucumber rinsed and peeled\u00a0(I prefer seedless greenhouse)
\n1 lb of Greek or French feta (\u00a0I prefer French sheeps milk feta\u00a0)
\n1 can of sliced beets
\n@20 Black Kalamata olives – pitted<\/p>\n
Into a lettuce spinner add iceberg lettuce, ripped by hand\u00a0into small pieces. You can cut the romaine lettuce with a knife\u00a0because it doesn’t bruise\/brown like iceberg. Add cut Romaine into\u00a0lettuce spinner, rinse well, drain and spin until all the moisture is gone.<\/p>\n
Into a large bowl add\u00a0both lettuce.\u00a0 Cut the peeled cucumber in thin halved slices and add.\u00a0 Cut the tomatoes in small wedges\u00a0 and add.\u00a0 (Be sure to remove the circle core at the top of the tomato.) Cut the red onion into half moon slices and add. Drain and rinse the beets. Cut the beet slices in half and add. Add the olives. Cut the feta into small cubes and add. Toss gently.<\/p>\n