| 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.
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