Greek Salad

We had leftover Beef Stroganoff for dinner tonight. I reheated it in a saucepan and added about 1/2 cup of milk to keep it creamy. I served Greek Salad and focaccia from a local bakery as sides.

Greek Salad
1 head green leaf lettuce, chopped
1 pint grape tomatoes, halved
1/4 cup olives
1/4 cup chopped roasted red peppers
2 oz. feta, crumbled
1/4 cup red wine vinegar
Zest and juice from 1 lemon
1 Tbsp. Dijon mustard
Pinch of salt
Pinch of pepper
1/2 to 3/4 cup olive oil

1. Toss lettuce and next 4 ingredients together in a large bowl.
2. Combine red wine vinegar and next 4 ingredients in a bowl. Gradually whisk in olive oil until blended. Drizzle vinaigrette over salad. Toss to coat. Sprinkle with additional salt and pepper, if desired.