Greek Salad #4
INGREDIENTS:
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
1/2 lb Feta cheese; diced
1/2 c Olive oil
2 Lemons; juice of
1/2 ts Oregano
1/2 ts Minced parsley
8 Anchovies
3 Tomatoes; cut in wedges
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
1/2 lb Feta cheese; diced
1/2 c Olive oil
2 Lemons; juice of
1/2 ts Oregano
1/2 ts Minced parsley
8 Anchovies
3 Tomatoes; cut in wedges
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)
JUDY BURROW (MRS. LARRY)