Greek Salad – Tarpon Springs style (with potato salad)
Notes from Apollo in
Sweet Baklava: Hide the potato salad beneath the lettuce for the surprise factor.
Ingredients:
• 4 large romaine lettuce leaves
• 8 cups chopped romaine lettuce
• 3 cups potato salad (recipe below)
• 2 medium tomatoes, each cut into 8 wedges
• 1 cucumber cut into 16 slices
• 1 bell pepper cut into rings
• 4 slices canned beets
• 8 cooked and peeled shrimp
• 4 anchovies
• 8 Greek style black olives
• 8 banana peppers
• 4 whole green onions
• 1⁄2 cup white vinegar
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup vegetable oil
• 1 tsp. oregano
Potato Salad:
• 4 large potatoes cubed and boiled
• 1⁄4 cup diced onion
• 1⁄2 cup mayonnaise
Directions:
1. Mix the potato salad ingredients and chill.
2. Line a large bowl or platter with large romaine lettuce leaves.
3. Scoop the potato salad onto the romaine leaves in 4 single serving mounds.
4. Cover the potato salad with the chopped lettuce
5. Top with tomatoes, cucumber, bell pepper, beets,
shrimp, anchovies, and olives.
6. Add banana peppers and onions to the side of the salad.
7. Mix the vinegar, olive oil, vegetable oil, and oregano.
8. Pour the vinegar and oil blend over the salad.
Yum!
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