| 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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