12 pieces swordfish fillet -- 2x6x1/3 inches |
2 medium romaine hearts only -- 1 inch-slices |
1 medium red onion sliced thin -- rings separated |
8 ounces sliced beets or fresh cooked beets -- sliced |
12 pieces pitted imported greek olives |
4 ounces feta cheese |
12 pieces ripe tomato wedges |
---DRESSING--- |
2 tablespoons freshly squeezed lemon juice |
3 tablespoons red wine vinegar |
2 cloves garlic minced |
2 teaspoons fresh thyme -- chopped |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
10 tablespoons good olive oil |
