Astray Recipes: Greek salad #2

Greek salad #2

Yield: 6 Servings

Measure	Ingredient
1 medium	Head Iceberg lettuce
1 small	Head Manoa or Butter lettuce
1 large	Cucumber
½ cup	Sliced black olives
\N \N	Salt & pepper to taste
\N \N	Italian dressing
2 tablespoons	Grated Parmesan cheese
1 \N	Hard-cooked egg; chopped

Thoroughly wash the lettuce & shake out excess water or drain on paper towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise, then cut into lengths of about 1-¼ in. Put the lettuce & cucumber in a roomy wooden salad bowl. Toss in the olives, salt, pepper, & dressing.

Garnish with Parmesan cheese & the chopped egg. This is one salad for which the lettuce should be cut, not torn. If you use a knife with a stainless steel blade, the lettuce won't discolor.

PEARL CITY TAVERN

KAMEHAMEHA HIGHWAY, OAHU

WINE: CRUSTACE ALSACE

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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