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INGREDIENTS

Salt
1/2 c White vinegar
1/4 c Olive oil and salad oil
Oregano
1/2 c Salad dressing ; (recipe)
12 Roka leaves ; or watercress
4 sl beets ; Canned cooked
4 Whole shrimp ; cooked
1/4 c Parsley ; finely chopped
1 Avocado ; wedges
4 Whole anchovy fillets
4 Whole radishes ; fancy cut
1 lg head lettuce
4 Portions feta cheese
12 md Hot Salonika peppers
3 c Potato salad ; (recipe)
1 Cucumber ; cut into 8 fingers
1/2 c Scallion ; thinly sliced
1 Green bell pepper ; cut
2 md Onions ; chopped
4 Whole scallion
2 Tomatoes ; in wedges
6 Potato, boiling
REST OF THE SALAD
12 Black olives ; calamata type

Servings

INSTRUCTIONS

First make the potato salad by boiling the potatoes in their jackets about 30 minutes or until tender, but not soft, when tested. Drain, cook and peel the potatoes and when handleable, slice into a bowl. Cut onions and peppers into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the salad dressing using more if necessary to hold salad together lightly. Mike Papas told me once that they mix it while the potatoes are still quite warm, and they use Hellmans Real Mayonnaise. He maintained that the warmth helps bind the flavors together (the recipe has no mayo in the ingredients list but I suspect we add enough for a pleasing taste and consistency along with the salad dressing) Now, for the rest of the Salad. Line a large platter with the outside lettuce leaves and place 3 cups of potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedtges in between the tomato, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on top of the salad, with green pepper slices over all. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with vinegar (more may be used and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad, and Louis Pappas called this a "Salad for 4 persons." NOTES : This recipe was given to me by birdsetc@aol.com Recipe by: Pappas of Tarpon Springs, Fla. Posted to FOODWINE Digest 27 Jun 97 by Terry Pogue on Jun 27, 1997

NOTES

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Greek Salad

Salt 
1/2 c White vinegar 
1/4 c Olive oil and salad oil 
  Oregano 
1/2 c Salad dressing (recipe)
12  Roka leaves or watercress
4 sl beets Canned cooked
4 Whole  shrimp cooked
1/4 c Parsley finely chopped
1  Avocado wedges
4 Whole  anchovy fillets 
4 Whole  radishes fancy cut
1 lg head lettuce 
4 Portions  feta cheese 
12 md Hot Salonika peppers 
3 c Potato salad (recipe)
1  Cucumber cut into 8 fingers
1/2 c Scallion thinly sliced
1  Green bell pepper cut
2 md Onions chopped
4 Whole  scallion 
2  Tomatoes in wedges
6  Potato, boiling 
  REST OF THE SALAD 
12  Black olives calamata type

First make the potato salad by boiling the potatoes in their jackets about  30 minutes or until tender, but not soft, when tested. Drain, cook and peel  the potatoes and when handleable, slice into a bowl. Cut onions and peppers  into thin slices, and chop the parsley. Add to the potatoes and sprinkle  lightly with salt. Fold in the salad dressing using more if necessary to  hold salad together lightly. Mike Papas told me once that they mix it while  the potatoes are still quite warm, and they use Hellmans Real Mayonnaise.  He maintained that the warmth helps bind the flavors together (the recipe  has no mayo in the ingredients list but I suspect we add enough for a  pleasing taste and consistency along with the salad dressing)    Now, for the rest of the Salad.    Line a large platter with the outside lettuce leaves and place 3 cups of  potato salad in a mound in the center of the platter. Cover with the  remaining lettuce which has been shredded. Arrange the roka or watercress  on top of this. Place the tomato wedges around the outer edges of salad  with a few on the top, and place the cucumber wedtges in between the  tomato, making a solid base of the salad. Place the avocado slices around  the outside. Slices of Feta cheese should be arranged on top of the salad,  with green pepper slices over all. On the very top, place the sliced beets  with a shrimp on each beet slice and an anchovy filet on the shrimp. The  olives, peppers and green onions can be arranged as desired. The entire  salad is then sprinkled with vinegar (more may be used and then with the  blended oil. Sprinkle the oregano over all and serve at once. Garlic  toasted Greek bread is served with the salad, and Louis Pappas called this  a "Salad for 4 persons."    NOTES : This recipe was given to me by birdsetc@aol.com    Recipe by: Pappas of Tarpon Springs, Fla. Posted to FOODWINE Digest 27 Jun  97 by Terry Pogue <tpogue@IDSONLINE.COM> on Jun 27, 1997

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Nutrition

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Serving Size: 1 Serving (1035g)
Recipe Makes: 4

Calories: 888
Calories from Fat: 379 (43%)

Amt Per Serving		% DV

	Total Fat 42.1g	56 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 21.9g
	Polyunsanturated Fat 10.6g
Cholesterol 158.2mg		49 %
Sodium 1585.3mg		55 %
Potassium 2922.4mg		77 %
Total Carbohydrate 106.3g		31 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 87.4g
Protein 20.6g		29 %
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Calories per serving: 888

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