Jewish style greek salad

Ingredients

Quantity		Ingredient
4		Stalks celery, sliced into
		1/2-inch pieces
2	eaches	Cucumbers, peeled & sliced
		*into 1/2-inch pieces
2	eaches	Red onions, quartered &
		*sliced
4	eaches	Tomatoes, cut into eighths
2	eaches	Carrots, thinly sliced
1	each	Red bell pepper, cored,
		*seeded, and sliced into
		*1/2-inch pieces
1	each	Green bell pepper, cored
		*seeded, and sliced into
		*1/2-inch pieces
		Black and green olives
2	eaches	Fillets pickled herring,
		*cut into small pieces
2	cups	Salad dressing

Directions

In a large bowl, combine all the vegetables and herring pieces. Mix well. Add the salad dressing and mix. Let the salad stand for several hours in the refrigerator. Serve with lots of good, hearty bread.

Makes 4 to 6 servings.

NOTE: When I was a child you could go into one of those marvelous old-fashioned Jewish appetizing stores and indulge your senses in a millions ways. You were simply surrounded by wonderful things to eat: hard candies, the kind that has soft jam filling inside, all wrapped in beautiful multicolored papers; barrels of pickles to make your mouth water and pucker; an array of smoked fish that was mind-boggling; and, among the fishes and herring, potato salads and coleslaw, there was always a beautiful tray of what was called Greek salad.

When I grew up I learned that it wasn't really a Greek salad, for obviously herring was substituted for anchovies (a fish not familiar to Eastern European Jews), and there wasn't a trace of feta cheese, so as to keep it parve and kosher, but it was then and still remains one of my all time favorite salads. I've tried to reproduce it to the best of my memory. I hope you like it as much as I do.

Greek salad makes a wonderful summer lunch when served with a hearty black bread and butter and a bowl of cold ruby-red borscht.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. Shared by: David Pileggi From: Sharon Stevens Date: 06-23-94 Submitted By JR BYERS On 12-03-94

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