Title: Greek Salad
Categories: Salad
Yield: 6 Servings
| 1 | | Head of Lettuce |
| 3 | | Tomatoes, peeled |
| 4 | | Spring Onions |
| 1 | | Large Cucumber |
| 2 | | Green Peppers |
| 1 | | Bunch Roka (Greek Watercress OR- substitute or watercres |
| 3 | tb | Vinegar |
| 1 | ts | Salt |
| 12 | | Black Ripe Olives |
| 1/3 | c | Olive Oil |
Cut lettuce and other vegetables very fine. Toss mixture with vinegar,
salt, and black ripe olives. Pour olive oil over all; let stand for 1/4
hour to ripen and serve. Serves 6. Recipe from Mary Margaret McBride
Encyclopedia of Cooking * Published by Homemakers Research Institute
copyright,1959