| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Head Iceberg lettuce |
| 1 |
sm |
Head Manoa or Butter lettuce |
| 1 |
lg |
Cucumber |
| 1/2 |
c |
Sliced black olives |
|
|
Salt & pepper to taste |
|
|
Italian dressing |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
|
Hard-cooked egg; chopped |
INSTRUCTIONS
Thoroughly wash the lettuce & shake out excess water or drain on paper
towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise,
then cut into lengths of about 1-1/4 in. Put the lettuce & cucumber in a
roomy wooden salad bowl. Toss in the olives, salt, pepper, & dressing.
Garnish with Parmesan cheese & the chopped egg. This is one salad for which
the lettuce should be cut, not torn. If you use a knife with a stainless
steel blade, the lettuce won't discolor.
PEARL CITY TAVERN
KAMEHAMEHA HIGHWAY, OAHU
WINE: CRUSTACE ALSACE
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”