| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Greek |
Salads, Greek |
6 |
Servings |
INGREDIENTS
| 2 |
|
Heads of lettuce |
| 4 |
|
Boiled potatoes |
| 4 |
|
Hard-cooked eggs |
| 1 |
tb |
Chopped dill OR anise seed |
| 2 |
tb |
Oil |
| 2 |
tb |
Chopped scalions |
| 4 |
ts |
Vinegar |
| 1 1/2 |
c |
Mayonnaise |
| 5 |
|
Olives |
| 1 |
tb |
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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