Egyptian salad

Yield: 4 Servings

Measure Ingredient
1 large Cucumber
Salt (up to)
12 ounces Feta cheese
½ cup Finely chopped onion
¼ cup Lemon juice
¼ cup Olive oil
Pepper
½ cup Sliced ripe olives
Lettuce
Mint leaves for garnish

Slice cucumber, sprinkle with salt, and let soak for 15 minutes. Drain and rinse. Crush cheese and mix with onion, lemon juice and oil. Season with pepper and add olive slices. Combine, serve over crisp greens, and sprinkle mint leaves over the top. Feta is salty, so watch salt added.

Yield: 4 to 6 servings.

JUDY BURROW (MRS. LARRY)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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