Greek Salad

Ok, I know this is really a main dish, but hey who says you can`t have a big salad for supper or if you prefer to call it dinner. This recipe is from 1968 Kansan`s Silver Spoon cookbook and the Mayor of Kansas City Kansas contributed this recipe.

Greek Salad
Mayor and Mrs. Joseph H. McDowell

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, chopped
1/2 cup green onion, thinly sliced
1/2 cup salad dressing
1 large head iceburg lettuce
12 roka leaves or 12 sprigs of watercress
2 tomatoes, each cut inot 6 wedges
1 cucumber, pare and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese ( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovey fillets
12 black olives ( greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
Oregano to taste

Combine potatoes with onion. green onion and parsley. Add salt to taste. Line a large platter with outside lettice leaves. Place potato salad in a mound in center. Cover with remaining lettuce which has been shredded. Arrange roka leaves on top. Place tomatoes wedges around outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a solid base for salad. Place avocado slices around tomato and cucumber base. Arrange feta slices on top of salad. Place green pepper slices over cheese. At very top of salad, place sliced beets with a shrimp on each beet slice and an anchovey fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then blended oils. Add oregano. Serve with garlic toasted Greek bread. Makes 4 large servings.



Make sure you use a large platter.