Ingredients:
- 1 head of lettuce , shredded saving the good outer leaves
- 2 tomatoes, cut into 12 wedges
- 1 avocado, cut into 8 wedges
- 1 green pepper, cut into 8 rings
- 4 anchovy fillets
- 12 greek olives
- 12 salonika peppers
Directions:
- Boil potatoes in skins for 30 minutes.
- Drain, cool and cut into slices in a bowl.
- Add peppers, onions and parsley.
- Fold in salad dressing and lightly salt if wanted.
- Should be about 3 cups Salad ingredients needed 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions Line platter or LARGE (this is a meal!) bowl with the outside of the lettuce leaves.
- Place the 3 cups of potato salad in a mound in the center of the lettuce. Cover with the remaining shredded lettuce, mounding it up high.
- Arrange the watercress on top.
- Place the tomato wedges around the bottom outer edge of the lettuce. Place the cucumber fingers in-between the tomatoes standing upright on the lettuce. Put avocado around the same way so you have tomato, cucumber, avocado repeating all round.
- Place the 4 fetas around the top in a circle. Add the beets on the feta and the shrimp on the beet. Place the anchovy on top of the shrimp/beet/feta.
- Place the olives, peppers, green onions as desired.
- This is a beautiful dish.
- You will see the empty spots to fill.
- Dressing 1/4 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano Blend the two oils.
- Sprinkle the entire salad with the vinegar then with the blended oils.
- Sprinkle oregano all over.
- Serve immediately.
- If you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.
- The beet will stain the cheese. We find it hard to destroy this work of art until we remember how wonderful it is!! Serve with toasted garlic bread for a meal.
- Diane Pyburn
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.79 Kcal (2231 kJ) | ||
| Calories from fat | 249.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.73g | 43% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 3% | |
| Sodium | 347.18mg | 14% | |
| Potassium | 1498.41mg | 32% | |
| Total Carbs | 64.83g | 22% | |
| Sugars | 25.81g | 103% | |
| Dietary Fiber | 15.67g | 63% | |
| Protein | 8.24g | 16% | |
| Vitamin C | 199.6mg | 333% | |
| Vitamin A | 5.2mg | 174% | |
| Iron | 54.9mg | 305% | |
| Calcium | 152.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 72.52 Kcal (304 kJ) | ||
| Calories from fat | 33.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 43% | |
|---|---|---|---|
| Cholesterol | 1.41mg | 3% | |
| Sodium | 47.26mg | 14% | |
| Potassium | 203.97mg | 32% | |
| Total Carbs | 8.82g | 22% | |
| Sugars | 3.51g | 103% | |
| Dietary Fiber | 2.13g | 63% | |
| Protein | 1.12g | 16% | |
| Vitamin C | 27.2mg | 333% | |
| Vitamin A | 0.7mg | 174% | |
| Iron | 7.5mg | 305% | |
| Calcium | 20.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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