Feta Cheese Tossed Salad

Gooseberry Patch’s The Harvest Table (contributed by: Holly Child, Parker, CO)
 
1 head green leaf lettuce, torn into bite-size pieces
8-oz container crumbled feta cheese
3/4 c. chopped walnuts
3 to 4 stalks celery, finely chopped
1/2 tsp pepper
2 Tbsp oil
2 Tbsp white vinegar

In a salad bowl, combine all ingredients except oil and vinegar. Toss to mix. Drizzle oil and vinegar over salad; toss again. Cover and refrigerate for at least one hour. Serve chilled. Makes 4 to 6 servings.