Greek Salad

Greek Vinaigrette:
1/3c. Olive oil
3T. Fresh lemon juice
1 1/2t. Snipped fresh oregano or ½t. dried, crushed
1t. Sugar
1 Small clove garlic, minced
1/4t. Pepper

Salad:
6c. Torn mixed greens
2 Medium tomatoes, coarsely chopped
1 Small cucumber, sliced
½ Medium red onion, thinly sliced
1c. Kalamata olives
1c. Crumbled feta cheese
3/4c. Thinly sliced radishes
Fresh oregano sprigs and chive blossoms for garnish (optional

Vinaigrette:
Combine all the ingredients in a screw top jar. Cover and shake well. Store covered in the fridge for up to 2 weeks.

Salad:
In a small bowl toss the mixed greens, tomato, cucumber, onion, olives, feta and radishes. Cover and chill until serving time; up to 2 hours.

Just before serving, shake the vinaigrette to mix. Pour the dressing over the salad and toss gently to coat. Sprinkle with oregano and chive blossoms, if desired.