GREEK SALAD

Steps:

• Boil potatoes in skins for 30 minutes.
• Drain, cool and cut into slices in a bowl.
• Add peppers, onions and parsley.
• Fold in salad dressing and lightly salt if wanted.
• Should be about 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions Line platter or LARGE (this is a meal!) bowl with the outside of the lettuce leaves.
• Place the 3 cups of potato salad in a mound in the center of the lettuce. Cover with the remaining shredded lettuce, mounding it up high.
• Arrange the watercress on top.
• Place the tomato wedges around the bottom outer edge of the lettuce. Place the cucumber fingers in-between the tomatoes standing upright on the lettuce. Put avocado around the same way so you have tomato, cucumber, avocado repeating all round.
• Place the 4 fetas around the top in a circle. Add the beets on the feta and the shrimp on the beet. Place the anchovy on top of the shrimp/beet/feta.
• Place the olives, peppers, green onions as desired.
• This is a beautiful dish.
• You will see the empty spots to fill.
• Dressing 1/4 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano Blend the two oils.
• Sprinkle the entire salad with the vinegar then with the blended oils.
• Sprinkle oregano all over.
• Serve immediately.
• If you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
• The beet will stain the cheese. We find it hard to destroy this work of art until we remember how wonderful it is!! Serve with toasted garlic bread for a meal.
• Diane Pyburn