Lemon-Garlic Vinaigrette
1 (8 oz.) bag Mediterranean lettuce blend
2 medium cucumbers, diced (2 c.)
1 medium green bell pepper, chopped (1 c.)
2 hard-cooked eggs, chopped
2 medium tomatoes, diced (2 c.)
1/2 c. finely chopped red onion
1 c. seasoned croutons

Make Lemon-Garlic Vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over onion. Cover and refrigerate 1 to 2 hours to blend flavors.

1/2 c. olive or vegetable oil
2 Tbsp. lemon juice
1/4 tsp. pepper
1/4 c. red wine vinegar
1 tsp. salt
1 clove garlic, finely chopped

Shake all ingredients in tightly covered container.