Louis Pappas' Famous Greek Salad

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 3-4
• 6 potatoes, boiled
• 2 green onions, chopped
• 1/4 cup parsley, finely chopped
• 1/2 cup salad dressing
• salt
• 1 lettuce, entire bunch
• 3 cups potato salad (see above)
• 12 watercress leaves (optional)
• 2 tomatoes, medium and cut into wedges
• 1 cucumber, cut lengthwise into 8 fingers
• 1 avocado, cut into wedges
• 8 ounces crumbled feta cheese
• 1 green pepper, cut into 8 strips
• 4 slices canned beets (optional)
• 4 shrimp, peeled and cooked
• 4 anchovy fillets
• 12 black olives (greek style preferred)
• 4 radishes, sliced
• 4 green onions, whole
• 1/2 cup distilled vinegar
• 1/4 cup olive oil
• 1/4 cup salad oil (blend both oils together)

Recipe

• line a large platter with outside lettuce leaves. place 3 cups of the potato salad in a mound in the center of the platter. cover with the remaining lettuce which has been shredded.
• arrange the watercress on top of this.
• place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
• place the avocado slices around the outside.
• place crumbled feta on top of the salad, with the green papper slices over all.
• on the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
• the olives, peppers and green onions can be arranged as desired.
• the entire salad is then sprinkled with the vinegar and then with the oil.
• sprinkle the oregano over all and serve at once. serve with toasted garlic bread.