LOUIS PAPPAS' FAMOUS GREEK SALAD Source: America Cooks, 1967 This recipe and the restaurant were so famous here, in Tarpon Springs, FL, that people came from miles around to sample the wonderful Greek cooking. Mr. Pappas opened his first restaurant in 1928 and developed this special salad. It helped to make his name, and restaurant, known to tourists and Floridians, alike. 6 medium potatoes, cooked and peeled 2 medium onions, sliced 1/4 cup finely chopped parsley 2 medium green peppers Salt to taste 1/2 cup favorite salad dressing 1 large head lettuce, shredded Water cress 2 tomatoes, each cut into 6 wedges 1 medium cucumber, peeled and cut lengthwise into 8 fingers 1 medium avacado, peeled and cut into wedges 8 ounces Feta cheese, cut into fingers 4 canned beets, sliced 8 large shrimp, shelled, deveined and cooked 4 anchovy fillets ( I omit both the shrimp and anchovies) 12 ripe olives (Greek, preferred) 12 medium hot preserved peppers 4 radishes, cut into roses 4 scallions 1/2 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil Orégano Prepare the potato salad: slice potatoes into large mixing bowl. Add onions and parsley. Cut 1 of the greem peppers into thin slices; add to potatoes. Sprinkle lightly with salt. Add salad dressing; toss lightly. Chill while preparing rest of ingredients. Cut remaining green pepper into rings. Just before serving, arrange lettuce and water cress on large serving dish. Start building a mound by placing potato saladd in center of lettuce. Add alternate layers of tomatoes, cucumber, avocado and cheese. Garnish with green pepper rings, beets, shrimp, anchovies, olives, hot peppers, radishes and scallions. Prepare dressing: In bowl, blend vinegar, olive oil and vegetable oil. Sprinkle over salad; srinkle oréano over top. This seems so long and hard to prepare, but it isn't. Make the potato salad and then just clean and cut other ingredients. It is a great salad and such a great item for the table when family and friends gather for good fun and good eating. Lillian in Florida
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