Greek salad

Yield: 12 servings

Measure Ingredient
10 eaches Boiling potatoes
4 eaches Green onions
½ cup Thinly sliced green pepper
1 x Salt to taste
⅔ cup Mayonnaise
1 each Head of lettuce
4 cups Potatoe Salad (see direct.)
5 eaches Tomato's cut in wedges
3 eaches Peeled Cucumbers (in wedges)
2 eaches Avocados, sliced
1 pounds Feta cheese
2 eaches Green Peppers cut in rings
16 ounces Can cooked beet slices
1 each Large onion thinly sliced
5 ounces Jar of Greek olives
1 cup White vinegar
½ cup Vegetable oil
½ cup Olive oil
1 each Oregano

Potato Salad: * Boil potatoes in jackets about 30 min., until tender.

Drain, cool, and peel. Slice into a bowl. Fold in green onions and green pepper. Sprinkle with salt. Add mayonaise and blend well.

Platter: Line a large platter with lettuce leaves; mound potato salad in center. Shread remaining lettuce over potato salad. Place tomatoes around outer edge of potato salad, placing a few on top.

Place cucumbers between tomato wedges. Decorate outside edge of platter with avocado slices. Crumble sliced Feta cheese over vegetables. Arrange green pepper rings, beet slices, and onion slices on platter. Place olives on top. Sprinkle entire salad with vinegar. Blend oils and sprinkle on salad. Sprinkle with oregano.

May be prepared ahead. * The first 5 ingrediants are for the potato salad.

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