Pappas' Famous Greek Salad

Recipe Ingredients

1		Lettuce
4		Canned beets
3 cups	711ml	Potato salad
12 sections		Watercress
4		Shrimp - cooked, peeled
2		Tomatoes cut into 6 wedges (medium)
1		Cucumber - peeled, cut into 8 long fingers
1		Avocado - peeled, cut into
		Wedges
4		Feta cheese
4		Anchovy fillets
1		Green pepper - cut into 8
		- rings
12		Black Greek olives
4		Green onions
4		Radishes - cut like roses
1/4 cup	59ml	White vinegar
1/2 cup	118ml	Olive oil and
1/2 cup	118ml	Salad oil - blended
		Oregano
		Potato Salad
6		Boiling potatoes
1/2 cup	31g / 1.1oz	Green onions - thin sliced
2 cups	125g / 4.4oz	Onions (medium)
1/4 cup	36g / 1.3oz	Parsley - finely chopped
1/2 cup	118ml	Salad dressing
		Salt - to taste

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lrg head lettuce

4 slices canned beets

3 cups potato salad

12 sprigs watercress

4 shrimp -- cooked, peeled

2 medium tomatoes cut into 6 wedges

1 cucumber -- peeled, cut into 8

-- long fingers

1 avocado -- peeled, 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 cup white vinegar

1/2 cup olive oil and

1/2 cup salad oil -- blended

oregano

***POTATO SALAD***

6 boiling potatoes

1/2 cup green onions -- thin sliced

2 medium onions

1/4 cup parsley -- finely chopped

1/2 cup 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 Hellmann's or Best mayonnaise 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.

Source:
Louis Pappas

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