My standard Greek Salad consists of:
torn iceberg and romaine or just romaine
red onion slices
sometimes, sometimes not, cubed beets or sliced beets
Dressing, in a food processor, consists of:
a couple or 3 tablespoons of egg beaters
Basically, I put the key components, minus the olives, in the dressing. Start out with the "toughest" stuff first then add the feta at the end. That's just the way I like it. The egg just acts as a vehicle for the dressing just as it does in a Caesar Salad dressing.