Tossed Greek Salad

12 cups torn romaine
2 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and sliced
1/2 medium green pepper, thinly sliced
1/2 medium red onion, cut into rings
1/2 cup sliced ripe olives
1/2 cup crumbled feta cheese

Lemon Dressing
1/4 cup olive or canola oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper

In a salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Makes 12 servings.