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Dressing:
1/4 cup red wine vinegar
2 T Balsamic Vinegar
1 T Dijon Mustard
1 tsp. Italian Seasoning herb blend
1/2 tsp. Vege-Sal or salt
Fresh ground black pepper to taste, about 1/2 tsp.
1 Cup extra virgin olive oil
For each salad:
1 cup diced leftover chicken breast, cut into pieces 1/2 inch square
1/4 cup chopped red pepper, cut into pieces 1/2 inch square
1/4 cup black olives, cut in half
2 large handfuls chopped romaine lettuce
2 T crumbled Feta cheese
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