Greek Salad #3

Categories: Salad

Serves: 4 Servings

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

Instructions:
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)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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