Greek salad

 
                                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
 --------  ------------  --------------------------------
    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."
 
 
 
                    - - - - - - - - - - - - - - - - - -
 
 
 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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