Greek Salad....Carol Berry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large boiling potatoes...
4 green onions, including white and green parts, sliced thin...
1/4 Cup Italian parsley, chopped...
3 or 4 t of white vinegar...
2 or 3 t salt, start with 2, taste after mixing all ingredients and add more salt it needed...
1 cup Hellman’s mayonnaise, only use Hellman’s mayonnaise, it’s the best....
1 head of torn lettuce, your choice, Bibb, romaine, Boston, any green leafy lettuce is fine, I prefer romaine, without the center rib a d torn into bite size pieces...
2 or 3 tomatoes cut into wedges...
1 cucumber, spoon out the seeds and split down the middle, cut into half- moon 1/4 inch slices....
1 or 2 avocados, no skin and sliced into 6 slices...
6 slices of good feta cheese...
1 green pepper or red or yellow, cut into rings, 1/4 inch thick. I prefer the green pepper, the taste is better for this salad...
12 shrimp, cooked, peeled and tail left on....
6 anchovies, left whole...
12 Kalamata olives, left whole and pitted...
6 green onions, left whole, tops of green cut down some...
Salad dressing ingredients
1/2 cup white vinegar...
1/4 cup good EXVO...
1/4 cup salad oil, I use canola oil...
Oregano....
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Directions: |
Directions:Peel potatoes, cover with cold water, cook over medium- heat until fork tender, about 20 to 25 minutes....
Be sure each potato is about the same size cut, I cut each about 1/2 squares, before placing in cold water...
When potatoes are done, drain them, let them cool, 5 minutes...
In large bowl, add potatoes, cut up green onions,(4) and the chopped parsley...
Mix the Mayo, 3 t of white vinegar, salt, to your taste, mix into potato mixture and set aside for 15 minutes...
Now put salad into fridge, until ready for use.
Get all your salad veggies ready...
Cook your shrimp, peel and devein, leave tails on, cut up your tomatoes, cucumber, pepper, green onions, avocados, salad greens, feta cheese, kalamata olives and anchovies......
Get a large platter, place the potato salad down the middle of platter, cover with the salad greens, place rest of ingredients around the greens, and shake the salad dressing well, spoon it over the entire salad, you do not have to use it all, but you may want to, sprinkle the dried oregano over the entire salad and dig in.....
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:10 to 12 |
Preparation
Time: |
Preparation
Time:1 hour, 15 minutes |
Personal
Notes: |
Personal
Notes: Have some warm Greek bread and it goes well with Greek lemon chicken, very tasty!
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