Greek Salad

1/2 head romaine lettuce, (about 3 cups) torn into bite sized pieces

1 ripe tomato, cut into 8ths

1 yellow bell pepper, cut into thin rings

1/4 red onion, finely sliced

1/4 cup finely chopped celery

1/2 cup crumbled chilled feta cheese

6 kalamata olives, pitted and cut into slivers

1 tablespoon drained rinsed capers

Chopped fresh oregano

Salt and freshly ground black pepper

1/4 cup Mustard Vinaigrette, recipe follows

Mustard Vinaigrette:

2 tablespoons red wine vinegar

4 tablespoons olive oil

1 tablespoon mustard

Salt and pepper