Greek Salad

Name: Greek Salad
Ingredients: 1 large head lettuce, shredded; potato salad (recipe given); 2 or 3 tomatoes, cut into wedges; 1 cucumber, cut lengthwise into fingers; 1 to 2 avocados, sliced; 6 slices Feta (Greek cheese); 1 green pepper, cut into rings; 1/4 c. olive oil and 1/4 c. salad oil, blended; 6 to 8 slices canned beets, cooked; shrimp, peeled and cooked; 6 to 8 anchovy fillets; black olives (Greek-style preferred); 6 to 8 whole green onions; 1/2 c. white vinegar; oregano

15 ingredients

1 steps

Ingredients

1 large head lettuce, shredded
potato salad (recipe given)
2 or 3 tomatoes, cut into wedges
1 cucumber, cut lengthwise into fingers
1 to 2 avocados, sliced
6 slices Feta (Greek cheese)
1 green pepper, cut into rings
1/4 c. olive oil and 1/4 c. salad oil, blended
6 to 8 slices canned beets, cooked
shrimp, peeled and cooked
6 to 8 anchovy fillets
black olives (Greek-style preferred)
6 to 8 whole green onions
1/2 c. white vinegar
oregano

Directions

1

Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.