Greek salad #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head Iceberg lettuce |
| 1 | small | Head Manoa or Butter lettuce |
| 1 | large | Cucumber |
| ½ | cup | Sliced black olives |
| Salt & pepper to taste | ||
| Italian dressing | ||
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | Hard-cooked egg; chopped | |
Directions
Thoroughly wash the lettuce & shake out excess water or drain on paper towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise, then cut into lengths of about 1-¼ in. Put the lettuce & cucumber in a roomy wooden salad bowl. Toss in the olives, salt, pepper, & dressing.
Garnish with Parmesan cheese & the chopped egg. This is one salad for which the lettuce should be cut, not torn. If you use a knife with a stainless steel blade, the lettuce won't discolor.
PEARL CITY TAVERN
KAMEHAMEHA HIGHWAY, OAHU
WINE: CRUSTACE ALSACE
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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