OLIVE VINAIGRETTE:
3 tablespoons pitted Kalamata olives
1 clove garlic (large clove, minced)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons minced fresh Italian parsley
1/4 cup extra-virgin olive oil
1 tablespoon warm water
  Salt and freshly ground black pepper (to taste)
 
  SALAD:
10 ounces Earthbound Farm Organic Italian Salad, Fancy Romaine Salad Blend, or Hearts of Romaine
1/4 cup pitted Kalamata olives (cut in half)
1/2 cup diced tomatoes
1/4 cup Thinly sliced red onion
1/4 cup toasted pine nuts
1/3 cup crumbled feta cheese