Rainbow Salad with Greek Dressing

serves 5-6

For the dressing:

1/3 cup red-wine vinegar

juice of one lemon
1/2 cup extra-virgin olive oil

2 teaspoons fresh mint, chopped

2 teaspoons honey
1 teaspoon dried oregano

1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1 tablespoon feta cheese
For the salad:
6 cups chopped romaine lettuce
1 cup grape tomatoes
1/2 large seedless/hothouse cucumber, chopped
1/4 large red onion, thinly sliced
1/2 red, yellow, and orange bell peppers, chopped
1/2 cup crumbled feta cheese

Whisk vinegar, lemon juice, oregano, rosemary, mint, salt and pepper in a large bowl. Gradually add olive oil, whisking to combine.  Alternately, combine all the ingredients in a jar with a lid and shake.  Assemble salad and serve dressing on the side.