Mixed Green Salad with Sherry Vinaigrette

Recipe

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled
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Blend the vinegar,
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garlic,
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oregano,
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1 teaspoon of salt,
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and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
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Toss the baby greens, bell pepper,
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olives,
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and cheese
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with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.
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