Recipe - Pappas Famous Greek Salad

1 lg Head lettuce
4 sl Canned beets
3 cup Potato salad (see recipe
Below)
12 Sprigs watercress
4 Peeled cooked shrimp
2 Tomatoes; cut into 6 wedges
Each
1 Peeled cucumber; cut into 8
long fingers
1 Peeled avocado; cut into
wedges
4 sl Feta cheese
4 Anchovy fillets
1 Green pepper; cut into 8
rings
12 Black greek olives
4 Whole green onions
4 Radishes cut like roses
One fourth cup White vinegar
One half cup Olive oil and
One half cup Salad oil;blended
Oregano

POTATO SALAD
6 Boiling potatoes
One half cup Green onions; thin cut or sliced up
2 md Onions
One fourth cup Parsley; finely chopped
One half cup Salad dressing
Salt; to taste

PREPARE POTATO SALAD FIRST: cook potatoes until soft; cool enough to
handle, peel, cut into bite size pieces and mix with rest of potato salad
ingredients. (I like Hellman's or Best mayonaisse instead of salad
dressing)

Save 10 outside lettuce leaves and shred remaining lettuce finely. Prepare
all vegetables as indicated above. On large platter, place whole lettuce
leaves, with watercress. Place potato salad on top of greens. Alternate
tomato wedges and cucumber fingers around outside of platter; circle with
avocado slices.

Atop the salad, arrange the slices of Feta cheese, green pepper slices,
olives, beets, and green onions. Finally, top salad with shrimp, anchovy
filets and radish roses. Sprinkle with vinegar and blended oil, then with
oregano. Serve at once with garlic toasted Greek bread. Serves four.
(Served at Louis Pappas Restaurant in Tarpon Springs, Fla. for many years.)
940603 Martha2

Recipe by: Louis Pappas Posted to MCRecipe Digest V1 #677 by Martha
Sheppard marthahs@worldnet.att.net on Jul 18, 1997