Albanian Tossed Salad

• head romaine lettuce, rinsed, dried and chopped (can substitute with red leaf lettuce or use mix of both)↗1
• small red onion, thinly sliced (( like to chop small)↗1
• (6 ounce) can pitted black olives, sliced↗1 ounce
• red bell pepper, chopped↗1
• large tomatoes, chopped↗2
• cup sliced cremini mushroom, sliced (optional)1⁄4 cup

  (optional)

• cucumber, chopped↗1
• cup crumbled feta cheese↗1 cup
• cup sliced almonds, toasted (or or and sesame seeds, toasted)↗1⁄4 cup

  toasted (or sesame seeds, toasted)

• Dressing
• tablespoons olive oil↗6 tablespoons
• teaspoon dried oregano↗1 teaspoon
• teaspoon paprika (optional)↗1⁄4 teaspoon

  (optional)

• lemon, juiced↗1
• ground black pepper, to taste↗

Step-by-step instructions

1. 1

   Toast almonds or sesame seeds in a dry skillet for 3 minutes or so, stirring and watching carefully so as not to burn. Set aside.

2. 2

   Add lettuce, red onion, black olives, green bell pepper, tomatoes, cucumber, mushrooms(if using) and Feta cheese to large serving bowl.

3. 3

   In a small bowl, whisk together olive oil, dried oregano, paprika, fresh lemon juice, and ground black pepper.

4. 4

   Pour vinaigrette over vegetables and serve immediately.