*Chopped Salad with a Tangy Lemon Vinaigrette*
Serves 4 to 6, depending on how much you love salad

I just kind of threw this together and it turned out really, really good.  Enjoy!

For the dressing:
2 fluid ounces of olive oil (1/4 cup)
2 fluid ounces of fresh lemon juice (1/4 cup)
1 TBS Worcestershire Sauce
2 tsp sugar (or more if you find it really tart)
3 to 4 dashes hot pepper sauce
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp mixed herbs

For the Salad:
1 small tin of sweet corn, drained (I like the salad crisp)
1/2 each, red, green and yellow pepper, chopped
1 head of romaine lettuce cut into 1 inch pieces crosswise
1 small punnet of cherry tomatoes, halved
(I used a combination of baby plum, and red and yellow cherry tomatoes)
4 spring onions, trimmed and chopped
2 ounces sharp cheddar cheese, cubed
2 ounces parmesan cheese coarsely grated on a box grater

Toss all of your salad ingredients together in a bowl.  Place all of the dressing ingredients into a glass jar and give them a good shake.  Taste and adjust seasoning as necessary.  You may or may not want more sugar.  It all depends on how tart the lemon is.  You may want to leave the sugar out all together.  I put it in because Todd doesn't like things too tart.  Drizzle half of the dressing over the salad and toss.  Pass the rest at the table.

Note:  Croutons are very nice on this as well.  You may also add some chopped crisply cooked bacon for a nice touch.  Thawed frozen peas are also a very nice addition for extra colour.