Acropolis Greek Salad

[angak]

REC: Greek Salad ala the Acropolis from Gail's, via Gretchen

Dressing

1/2 c. extra virgin olive oil
1/2 c. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
3/4 tsp. pepper
3 - 4 T. sugar

3 potatoes, cooked, cooled, peeled, cubed
1 box grape tomatoes
1/2 red bell pepper, cut into strips
1/2 c. yellow bell pepper, cut into strips
3/4 c. Feta cheese,
1/2 c. sweet onion (like Vidalia), chopped
generous 1/2 c. Greek olives
1 cucumber, peeled, cut in half, deseeded then sliced
Romaine lettuce

Mix together oil, vinegar, garlic powder,basil, oregano, pepper and sugar. Add remaining ingredients except Romaine; toss until all ingredients are well coated. Cover and chill overnight or even a couple days. Just before serving, cut Romaine into small sections, place a good amount in each bowl. Top with other ingredients, including some of the dressing.

Store leftover marinated vegetable mixtures in tightly covered container in refrigerator. Will keep several days. Add chicken strips for a main meal.