Greek salad #3

Yield: 4 Servings

Measure Ingredient
1 Clove garlic; split
Salt
1 Head Boston lettuce
3 Endives; shredded
3 Celery hearts; diced
6 Radishes; thinly sliced
1 Bunch scallions or green onions; thinly sliced
1 Cucumber; thinly sliced
1 Green pepper; cut into rings
10 Greek olives
½ pounds Feta cheese; diced
½ cup Olive oil
2 Lemons; juice of
½ teaspoon Oregano
½ teaspoon Minced parsley
8 Anchovies
3 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, .

Similar recipes