Greek salad #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic; split | |
| Salt | ||
| 1 | Head Boston lettuce | |
| 3 | Endives; shredded | |
| 3 | Celery hearts; diced | |
| 6 | Radishes; thinly sliced | |
| 1 | Bunch scallions or green onions; thinly sliced | |
| 1 | Cucumber; thinly sliced | |
| 1 | Green pepper; cut into rings | |
| 10 | Greek olives | |
| ½ | pounds | Feta cheese; diced |
| ½ | cup | Olive oil |
| 2 | Lemons; juice of | |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Minced parsley |
| 8 | Anchovies | |
| 3 | Tomatoes; cut in wedges | |
Directions
Rub a large salad bowl with garlic clove and salt. Discard garlic. In a large bowl, combine lettuce and endives, celery hearts, radishes, scallions, cucumber, green pepper rings, olives and Feta cheese. In a small bowl, beat oil with lemon juice and pour over salad. Toss. Sprinkle salad with oregano and parsley. Arrange anchovy filets in center and garnish with tomato wedges. 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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