Greek Salad with lemon Rosemary Dressing

1 head iceberg lettuce
1/3 c. olive oil
3 T. lemon juice
1 t. sugar
1 t. dried rosemary
salt, to taste
2 medium tomatoes, cut into wedges
1 green bell pepper, juliene sliced
1 c. cucumber, thinly sliced
1/2 c. black or Greek olives
1 c. feta cheese crumbled

Cre, rince and toroughly drain lettuce, cut into four wedges. Prepare dressing by whisking together the olive oil, lemon juice, sugar rosemary, and salt. Place a lettuce wedge on each serving plate. Arrange tomatoes, bell peppers, and cucumbers around each lettuce wedge. Drizzle with dressing. Sprinkle salad with olives and cheese.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user RANGERSTATION.