| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Greek | Greek, Salads | 6 | Servings |
INGREDIENTS
| 2 | Heads of lettuce | |
| 4 | Boiled potatoes | |
| 4 | Hard-cooked eggs | |
| 1 | T | Chopped dill OR anise seed |
| 2 | T | Oil |
| 2 | T | Chopped scalions |
| 4 | t | Vinegar |
| 1 1/2 | c | Mayonnaise |
| 5 | Olives | |
| 1 | T | Parsley, chopped |
INSTRUCTIONS
Wash and dry lettuce. Save hearts and tear reamining leaves into pcs. Cut half the potatoes into small cubes; cut the rest into round slices. Slice 2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato cubes, scallions, and the dill or anise seed together; blend the oil and vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then drain off dressing. Mix in half of the mayo. Place salad on a round platter and cover with remaining mayo. Surround with egg slices, potato slices and olives, and sprinkle with parsley and crumbled egg yolk. Place in refrig. until ready to serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 389
Calories From Fat: 260
Total Fat: 29.4g
Cholesterol: 156.7mg
Sodium: 552.8mg
Potassium: 329.8mg
Carbohydrates: 26.1g
Fiber: 1.8g
Sugar: 4.8g
Protein: 6.7g