Name: Pappas' Famous Greek Salad
Ingredients: 1 lg Head lettuce; 4 sl Canned beets; 3 c Potato salad (see recipe Below); 12 Sprigs watercress; 4 Peeled cooked shrimp; 2 Tomatoes; cut into 6 wedges Each; 1 Peeled cucumber; cut into 8 long fingers; 1 Peeled avocado; cut into wedges; 4 sl Feta cheese; 4 Anchovy fillets; 1 Green pepper; cut into 8 rings; 12 Black greek olives; 4 Whole green onions; 4 Radishes cut like roses; 1/4 c White vinegar; 1/2 c Olive oil and; 1/2 c Salad oil;blended; Oregano; 6 Boiling potatoes; 1/2 c Green onions; thin sliced; 2 md Onions; 1/4 c Parsley; finely chopped; 1/2 c Salad dressing; Salt; to taste

The Spirit does not glorify Himself; He glorifies the Son… This is, to me, one of the most amazing and remarkable things about the biblical doctrine of the Holy Spirit. The Holy Spirit seems to hide Himself and to conceal Himself. He is always, as it were, putting the focus on the Son, and that is why I believe, and I believe profoundly, that the best test of all as to whether we have received the Spirit is to ask ourselves, what do we think of, and what do we know about, the Son. Is the Son real to us? That is the work of the Spirit. He is glorified indirectly; He is always pointing us to the Son.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy	Greek	Salads	4	Servings

INGREDIENTS

1	lg	Head lettuce
4	sl	Canned beets
3	c	Potato salad (see recipe Below)
12		Sprigs watercress
4		Peeled cooked shrimp
2		Tomatoes; cut into 6 wedges Each
1		Peeled cucumber; cut into 8 long fingers
1		Peeled avocado; cut into wedges
4	sl	Feta cheese
4		Anchovy fillets
1		Green pepper; cut into 8 rings
12		Black greek olives
4		Whole green onions
4		Radishes cut like roses
1/4	c	White vinegar
1/2	c	Olive oil and
1/2	c	Salad oil;blended
		Oregano
6		Boiling potatoes
1/2	c	Green onions; thin sliced
2	md	Onions
1/4	c	Parsley; finely chopped
1/2	c	Salad dressing
		Salt; to taste

INSTRUCTIONS

POTATO SALAD
PREPARE POTATO SALAD FIRST: cook potatoes until soft; cool enough to
handle, peel, cut into bite size pieces and mix with rest of potato salad
ingredients. (I like Hellman's or Best mayonaisse instead of salad
dressing)
Save 10 outside lettuce leaves and shred remaining lettuce finely. Prepare
all vegetables as indicated above. On large platter, place whole lettuce
leaves, with watercress. Place potato salad on top of greens. Alternate
tomato wedges and cucumber fingers around outside of platter; circle with
avocado slices.
Atop the salad, arrange the slices of Feta cheese, green pepper slices,
olives, beets, and green onions. Finally, top salad with shrimp, anchovy
filets and radish roses. Sprinkle with vinegar and blended oil, then with
oregano. Serve at once with garlic toasted Greek bread. Serves four.
(Served at Louis Pappas Restaurant in Tarpon Springs, Fla. for many years.)
94-06-03 -- Martha2
Recipe by: Louis Pappas Posted to MC-Recipe Digest V1 #677 by Martha
Sheppard <marthahs@worldnet.att.net> on Jul 18, 1997

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