Mint Garden Salad

• 2 large red bell peppers, seeded and chopped
• 2 large tomatoes, peeled and coarsely chopped
• 3 small zucchini, coarsely chopped
• 1 sweet onion (Vidalia type) peeled and very thinly sliced
• 6 cups mixed salad greens of choice
• ½ cup fresh spearmint leaves
• 5 tablespoons white wine vinegar
• ½ teaspoon salt
• ¾ cup extra virgin olive oil
• ¼ pound feta cheese

Toss peppers, tomatoes, zucchini, and onion in bowl. In blender, whirl mint, vinegar and blend. Slowly drizzle in oil while motor is running. Pour dressing over veggies. Line large bowl with greens, mound veggies, and top with feta.

by Sandra Merrill