2 medium green peppers, sliced thin

2 medium cucumbers, peeled & sliced

2 small red onions, sliced thin

2 bunched watercress, washed, drained & stems removed (or lettuce or spinach)

1 cup crumbled feta cheese (or 4 ounces jack cheese)

24 large pitted rpe olives

3 medium tomatoes, cut in small pieces

3/4 cup dressing

In large bowl combine peppers, cucumbers, onions and watercress. Scatter cheese, olives and tomato wedges over top. Cover and chill. Just before serving, toss with dressing.

VINAIGRETTE DRESSING
1 cup vinegar (or part lemon juice)

1 tablespoon salt

2 teaspoons sugar

1 teaspoon dry mustard

1/2 to 1 tablespoon garlic crushed (1 or 2 cloves)

1/2 teaspoon black pepper

2 cups oil

In small bowl, mix well vinegar, salt, sugar, mustard, garlic and pepper. Whisk in oil. Refrigerate in tightly covered jar. Makes 3 cups.