INGREDIENTS
3
to 4 cups chopped romaine lettuce
1/2 cup
orzo (, cooked)
2
avocados (, peeled, pitted, sliced)
1 cup
halved grape tomatoes
1 cup
cubed feta cheese
3 tbsp
Extra Virgin Olive Oil
juice of 1 small lemon
salt and pepper (, to taste)
1
to 2 teaspoons dried thyme