| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; split |
|
|
Salt |
| 1 |
|
Head Boston lettuce |
| 3 |
|
Endives; shredded |
| 3 |
|
Celery hearts; diced |
| 6 |
|
Radishes; thinly sliced |
| 1 |
|
Bunch scallions or green onions; thinly sliced |
| 1 |
|
Cucumber; thinly sliced |
| 1 |
|
Green pepper; cut into rings |
| 10 |
|
Greek olives |
| 1/2 |
lb |
Feta cheese; diced |
| 1/2 |
c |
Olive oil |
| 2 |
|
Lemons; juice of |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Minced parsley |
| 8 |
|
Anchovies |
| 3 |
|
Tomatoes; cut in wedges |
INSTRUCTIONS
Rub a large salad bowl with garlic clove and salt. Discard garlic. In a
large bowl, combine lettuce and endives, celery hearts, radishes,
scallions, cucumber, green pepper rings, olives and Feta cheese. In a small
bowl, beat oil with lemon juice and pour over salad. Toss. Sprinkle salad
with oregano and parsley. Arrange anchovy filets in center and garnish with
tomato wedges. Yield: 4 to 6 servings.
JUDY BURROW (MRS. LARRY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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