Pappas' famous greek salad

Yield: 4 Servings

Measure Ingredient
1 large Head lettuce
4 slices Canned beets
3 cups Potato salad (see recipe Below)
12 Sprigs watercress
4 Peeled cooked shrimp
2 Tomatoes; cut into 6 wedges Each
1 Peeled cucumber; cut into 8 long fingers
1 Peeled avocado; cut into wedges
4 slices Feta cheese
4 Anchovy fillets
1 Green pepper; cut into 8 rings
12 Black greek olives
4 Whole green onions
4 Radishes cut like roses
¼ cup White vinegar
½ cup Olive oil and
½ cup Salad oil;blended
Oregano
6 Boiling potatoes
½ cup Green onions; thin sliced
2 mediums Onions
¼ cup Parsley; finely chopped
½ cup Salad dressing
Salt; to taste

POTATO SALAD

PREPARE POTATO SALAD FIRST: cook potatoes until soft; cool enough to handle, peel, cut into bite size pieces and mix with rest of potato salad ingredients. (I like Hellman's or Best mayonaisse instead of salad dressing)

Save 10 outside lettuce leaves and shred remaining lettuce finely. Prepare all vegetables as indicated above. On large platter, place whole lettuce leaves, with watercress. Place potato salad on top of greens. Alternate tomato wedges and cucumber fingers around outside of platter; circle with avocado slices.

Atop the salad, arrange the slices of Feta cheese, green pepper slices, olives, beets, and green onions. Finally, top salad with shrimp, anchovy filets and radish roses. Sprinkle with vinegar and blended oil, then with oregano. Serve at once with garlic toasted Greek bread. Serves four.

(Served at Louis Pappas Restaurant in Tarpon Springs, Fla. for many years.) 94-06-03 -- Martha2

Recipe by: Louis Pappas Posted to MC-Recipe Digest V1 #677 by Martha Sheppard <marthahs@...> on Jul 18, 1997

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