| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Greek, Holiday, Salads | 6 | Servings |
INGREDIENTS
| 1 | Garlic clove, halved | |
| 1 | Lettuce head, torn into | |
| bite-sized pieces | ||
| 1/2 | c | Celery, chopped |
| 3 | Tomatoes, cut into wedges | |
| 1 | Onion, or scallion | |
| 1/2 | Green pepper, sliced | |
| 6 | Radishes, sliced | |
| Salt | ||
| Pepper | ||
| 1 | t | Oregano |
| 1/4 | c | Olive oil |
| 3 | T | Vinegar |
| Ripe olives, garnish | ||
| Anchovies, garnish | ||
| Feta cheese, garnish |
INSTRUCTIONS
Rub wooden salad bowl with clove of garlic. Wash and prepare vegetables; combine in bowl. Add seasonings, oil and vinegar; toss. Add garnishes. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 89
Total Fat: 10.2g
Cholesterol: 0mg
Sodium: 250.4mg
Potassium: 218.7mg
Carbohydrates: 5.3g
Fiber: 1.7g
Sugar: 2.5g
Protein: 1g