Recipe - Egyptian Salad

1 lg Cucumber
Salt
8 (up to)
12 ounce Feta cheese
One half cup Finely chopped onion
One fourth cup Lemon juice
One fourth cup Olive oil
Pepper
One half cup Sliced ripe olives
Lettuce
Mint leaves for garnish

Slice cucumber, sprinkle with salt, and let soak for 15 minutes. Drain and
rinse. Crush cheese and mix with onion, lemon juice and oil. Season with
pepper and add olive slices. Combine, serve over crisp greens, and
sprinkle mint leaves over the top. Feta is salty, so watch salt added.
Yield: 4 to 6 servings.

JUDY BURROW (MRS. LARRY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.