Greek Salad

* Exported from MasterCook Mac *

Greek Salad

Recipe By : Pappas of Tarpon Springs, Fla.
Serving Size : 4 Preparation Time :0:00
Categories : Salads Salad Dressings
Salad Salads And Dressings
Salads/Dressings

Amount Measure Ingredient -- Preparation Method
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6 potato -- boiling
2 medium onions -- chopped
1/4 cup parsley -- finely chopped
1/2 cup scallion -- thinly sliced
1/2 cup salad dressing (recipe follows)
salt
Rest of the Salad
1 large head of lettuce
3 cups potato salad (recipe follows)
12 roka leaves or watercress
2 tomatoes -- in wedges
1 cucumber cut into 8 fingers -- peeled
1 avocado -- wedges
4 portions feta cheese
1 green bell pepper -- cut into 8 rings
4 slices of canned cooked beets
4 whole shrimp -- cooked and peeled
4 whole anchovy fillets
12 black olives -- calamata type
12 med. hot Salonika peppers -- bottled
4 whole radishes -- fancy cut
4 whole scallion
1/2 cup white vinegar
1/4 cup olive oil and salad oil blended
oregano

First make the potato salad by boiling the potatoes in their jackets about 30
minutes or until tender, but not soft, when tested. Drain, cook and peel the
potatoes and when handleable, slice into a bowl. Cut onions and peppers into
thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly
with salt. Fold in the salad dressing using more if necessary to hold salad
together lightly.
Mike Papas told me once that they mix it while the potatoes are still quite
warm, and they use Hellmans Real Mayonnaise. He maintained that the warmth
helps bind the flavors together (the recipe has no mayo in the ingredients
list but I suspect we add enough for a pleasing taste and consistency along
with the salad dressing)

Now, for the rest of the Salad.

Line a large platter with the outside lettuce leaves and place 3 cups of potato
salad in a mound in the center of the platter. Cover with the remaining lettuce
which has been shredded. Arrange the roka or watercress on top of this. Place
the tomato wedges around the outer edges of salad with a few on the top, and
place the cucumber wedtges in between the tomato, making a solid base of the
salad. Place the avocado slices around the outside. Slices of Feta cheese
should be arranged on top of the salad, with green pepper slices over all. On
the very top, place the sliced beets with a shrimp on each beet slice and an
anchovy filet on the shrimp. The olives, peppers and green onions can be
arranged as desired. The entire salad is then sprinkled with vinegar (more may
be used and then with the blended oil. Sprinkle the oregano over all and serve
at once. Garlic toasted Greek bread is served with the salad, and Louis Pappas
called this a "Salad for 4 persons."



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Per serving (excluding unknown items): 789 Calories; 33g Fat (36% calories from
fat); 32g Protein; 99g Carbohydrate; 124mg Cholesterol; 1606mg Sodium

NOTES : This recipe was given to me by birdsetc@aol.com


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