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
Salt & pepper to taste
Italian dressing
2 tablespoons Grated Parmesan cheese
1 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, .

Similar recipes