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TARPON SPRING GREEK SALAD 
Potato salad
Feta cheese
Anchovies
Greek olives
Hard cooked eggs, quartered
Green peppers, sliced
Scallions, whole
Olive oil
Lemon juice
Lettuce, head
Celery
Red beets
Cucumber
Tomatoes, quartered
Optional: Shrimp, parsley, watercress

Dice in large pieces: lettuce, celery, red beets, cucumbers. Place lettuce leaves on platter, on this make a mound of potato salad.

Arrange diced lettuce, celery, beets, cucumbers in mound.

Decorate top with chunks of feta cheese, anchovies, olives, eggs, scallions (left whole).

Mix olive oil with lemon juice or wine vinegar, salt and pepper to taste. Pour over the salad.

May garnish with parsley or watercress. Add cooked shrimp and/or anchovies if desired.

One large salad serves 4.

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