| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head of Lettuce |
| 3 |
|
Tomatoes, peeled |
| 4 |
|
Spring Onions |
| 1 |
|
Large Cucumber |
| 2 |
|
Green Peppers |
| 1 |
|
Bunch Roka (Greek Watercress OR- substitute or watercres |
| 3 |
tb |
Vinegar |
| 1 |
ts |
Salt |
| 12 |
|
Black Ripe Olives |
| 1/3 |
c |
Olive Oil |
INSTRUCTIONS
Cut lettuce and other vegetables very fine. Toss mixture with vinegar,
salt, and black ripe olives. Pour olive oil over all; let stand for 1/4
hour to ripen and serve. Serves 6. Recipe from Mary Margaret McBride
Encyclopedia of Cooking * Published by Homemakers Research Institute
copyright,1959
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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