Greek Salad

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 boiling potatoes
• 4 green bell peppers, sliced, chopped
• 1/4 cup parsley
• 1/2 cup green onion, thinly sliced, including green tops
• 1/2 cup salad dressing, not mayo
• 1 head of lettuce, shredded saving the good outer leaves
• 12 sprigs watercress
• 2 tomatoes, cut into 12 wedges
• 1 cucumber, cut into 8 fingers
• 1 avocado, cut into 8 wedges
• 4 packages feta cheese, blocks are good for slicing into squares
• 1 green pepper, cut into 8 rings
• 4 slices beets, cooked (bottled is fine)
• 4 jumbo shrimp, cooked
• 4 anchovy fillets
• 12 greek olives
• 12 salonika peppers
• 4 radishes, cut into rosettes
• 4 whole green onions

Recipe

• 1 boil potatoes in skins for 30 minutes.
• 2 drain, cool and cut into slices in a bowl.
• 3 add peppers, onions and parsley.
• 4 fold in salad dressing and lightly salt if wanted.
• 5 should be about 3 cups salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 greek olives 12 salonika peppers 4 radishes cut into rosettes 4 whole green onions line platter or large (this is a meal!) bowl with the outside of the lettuce leaves.
• 6 place the 3 cups of potato salad in a mound in the center of the lettuce. cover with the remaining shredded lettuce, mounding it up high.
• 7 arrange the watercress on top.
• 8 place the tomato wedges around the bottom outer edge of the lettuce. place the cucumber fingers in-between the tomatoes standing upright on the lettuce. put avocado around the same way so you have tomato, cucumber, avocado repeating all round.
• 9 place the 4 fetas around the top in a circle. add the beets on the feta and the shrimp on the beet. place the anchovy on top of the shrimp/beet/feta.
• 10 place the olives, peppers, green onions as desired.
• 11 this is a beautiful dish.
• 12 you will see the empty spots to fill.
• 13 dressing 1/4 cup vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano blend the two oils.
• 14 sprinkle the entire salad with the vinegar then with the blended oils.
• 15 sprinkle oregano all over.
• 16 serve immediately.
• 17 if you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
• 18 the beet will stain the cheese. we find it hard to destroy this work of art until we remember how wonderful it is!! serve with toasted garlic bread for a meal.
• 19 diane pyburn