Yield: 12 servings
|10 eaches||Boiling potatoes|
|4 eaches||Green onions|
|½ cup||Thinly sliced green pepper|
|1 x||Salt to taste|
|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|
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.