DIANNE"S CHOPPED SALAD

For years I made my greek salad with Iceburg or Romaine lettuce, cucumbers, tomatoes, feta, spices, olive oil and red wine vinegar. It's been evolving, though, and the latest version is really yummy-does the white Basalmic Vinegar make the difference? I make a big bowl of it and feast for days. Sometimes I wrap it up in a quesadilla. Here it is in my new yellow bowl.

Dianne's Chopped Salad

1 Heart of Romaine Lettuce
1 Tomato or 5-10 cherry tomatoes
5-10 baby Carrots
Onion - a small amount
Some Cheese
1 Hard Boiled Egg

Olive Oil
White Balsamic Vinegar
All the spices in your cabinet
Cavender's Greek Seasoning
Soy Sauce
Helmann's Mayonnaise

Dice the onion, practically mince it but not really...maybe a couple of Tablespoons when you're done, put it in the Salad bowl. Chop the Lettuce and Tomatoes into small pieces. Shred the carrots into the bowl, do the same with your cheeses...hard cheeses like Asiago, Romano, Parmesian are my favorites. Chop up the hard boiled egg and put that in. You could add chopped cucumber or other lettuces or cabbage. Just make sure everything is chopped and shredded.
Pour Olive Oil all over it, and shake in some of the White Basalmic Vinegar. Now shake in a little of all the spices in your cupboard...more of the ones you like, less or none of the ones you don't. I keep my spices in alphabetical order, and so use Anise seed, Basil, Celery Salt, Cilantro, Dill Weed, Garlic Salt, Marjoram, Rosemary, Tarragon and Thyme. Shake in a generous amount of the Cavenders Greek Seasoning. Spritz the Soy Sauce over it all, and last but not least add two or three good dollops of Helmann's. Toss it all gently until it's completely combined and enjoy!