Greek salad #3

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.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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