*  Exported from  MasterCook Mac  *

                               Greek Salad

Recipe By     : Pappas of Tarpon Springs, FL
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Salad Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Potato -- boiling
   2      md            Onions -- chopped
     1/4  c             Parsley -- finely chopped
     1/2  c             Scallion -- thinly sliced
     1/2  c             Salad Dressing -- recipe follows
                        Salt
                        Salad:
   1      lg            Lettuce head
   3      c             Potato Salad -- recipe follows
  12                    Roka leaves or watercress
   2                    Tomatoes -- in wedges
   1                    Cucumber -- peeled,
                        - cut into 8 fingers
   1                    Avocado -- wedges
   4                    Feta cheese portions
   1                    Green bell pepper --
                        - cut into 8 rings
   4      sl            Canned cooked beets
   4                    Shrimp -- cooked and peeled
   4                    Anchovy fillets
  12                    Calamata olives
  12                    Medium-hot Salonika peppers
   4                    Radishes -- fancy cut
   4                    Scallion
     1/2  c             White vinegar
     1/4  c             Olive oil and salad oil blended
                        Oregano

Potato Salad:

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
mayonnaise in the ingredients list but I suspect we add enough for a
pleasing taste and consistency along with the salad dressing.)

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.

Serve with garlic toasted Greek bread.

Louis Pappas called this a "Salad for 4 persons."


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