Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Clove garlic; split |
\N \N | Salt |
1 \N | Head Boston lettuce |
3 \N | Endives; shredded |
3 \N | Celery hearts; diced |
6 \N | Radishes; thinly sliced |
1 \N | Bunch scallions or green onions; thinly sliced |
1 \N | Cucumber; thinly sliced |
1 \N | Green pepper; cut into rings |
10 \N | Greek olives |
½ pounds | Feta cheese; diced |
½ cup | Olive oil |
2 \N | Lemons; juice of |
½ teaspoon | Oregano |
½ teaspoon | Minced parsley |
8 \N | Anchovies |
3 \N | Tomatoes; cut in wedges |
Rub a large salad bowl with garlic clove and salt. Discard garlic. In a large bowl, combine lettuce and endives, celery hearts, radishes, scallions, cucumber, green pepper rings, olives and Feta cheese. In a small bowl, beat oil with lemon juice and pour over salad. Toss. Sprinkle salad with oregano and parsley. Arrange anchovy filets in center and garnish with tomato wedges. 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, .