Tossed Italian Salad

4 c. fresh spinach, torn
2 c. red leaf lettuce, torn
1 medium green or sweet yellow pepper, cut in strips (1 c.)
2/3 c. thinly sliced radishes
1 small red onion, sliced and separated into rings
2 Tbsp. red wine vinegar
4 tsp. olive oil or salad oil
1/2 tsp. garlic salt
1/2 tsp. dried oregano, crushed
2 Tbsp. grated Parmesan cheese
ground pepper (if desired)

Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly.

Dressing: In a screw-top jar combine vinegar, olive oil, garlic salt, oregano and 1 tablespoon water. Cover and shake well to mix.

Pour dressing over salad. Toss lightly to coat. Sprinkle Parmesan cheese over salad and toss lightly. Sprinkle with ground pepper (if desired). Serve immediately. Makes 4 servings.

Per Serving: 83 Calories, 6 g. Fat, 2 mg. Cholesterol and 364 mg. Sodium.

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