Recipe - Greek Salad

1 Head of Lettuce
3 Tomatoes, peeled
4 Spring Onions
1 Large Cucumber
2 Green Peppers
1 Bunch Roka (Greek Watercress
OR substitute or watercres
3 tablespoon Vinegar
1 teaspoon Salt
12 Black Ripe Olives
1/3 cup Olive Oil

Cut lettuce and other vegetables very fine. Toss mixture with vinegar,
salt, and black ripe olives. Pour olive oil over all; let stand for 1/4
hour to ripen and serve. Serves 6. Recipe from Mary Margaret McBride
Encyclopedia of Cooking * Published by Homemakers Research Institute
copyright,1959

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini