*  Exported from  MasterCook  *
 
                         Pappas' Famous Greek Salad
 
 Recipe By     : Louis Pappas
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       Lg           Head lettuce
    4       Sl           Canned beets
    3       C            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       Slices           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
      1/4   C            White vinegar
      1/2   C            Olive oil  and
      1/2   C            Salad oil,blended
                         Oregano
                          Potato Salad
    6                    Boiling potatoes
      1/2   C            Green onions, thin sliced
    2       Md           Onions
      1/4   C            Parsley, finely chopped
      1/2   C            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.)
   94-06-03 -- Martha2
  
                    - - - - - - - - - - - - - - - - - -