8cupstorn romaine lettuce leaves(or a 10-ounce bag)
½mediumcucumber, halved lengthwise and cut into half-moons
1cupgrape or cherry tomatoes,halved
1teaspoonfreshly grated lemon zest
¼cupchopped fresh dill
¼cup (2 ounces)crumbled feta cheese
PREPARE THE VINAIGRETTE:
Sprinkle minced garlic with salt; crush with the flat side of a large knife to make a paste. Scrape into a leak-proof 1-cup jar. Add remaining ingredients, seal tightly, and shake to blend.
PREPARE THE SALAD:
Place the lettuce in a large salad bowl. Top with cucumber, tomatoes, dill and lemon zest. Just before serving, drizzle with desired amount of dressing and toss lightly. Sprinkle with feta and freshly ground pepper and serve at once.
If you are preparing this recipe as GLUTEN FREE, be sure to use water in the vinaigrette (or GF broth).
Use any leftover dressing on grilled fish or chicken.