Egyptian salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cucumber |
| Salt (up to) | ||
| 12 | ounces | Feta cheese |
| ½ | cup | Finely chopped onion |
| ¼ | cup | Lemon juice |
| ¼ | cup | Olive oil |
| Pepper | ||
| ½ | cup | Sliced ripe olives |
| Lettuce | ||
| Mint leaves for garnish | ||
Directions
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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