|EVERY FEW MINUTES|
|TARPON SPRING GREEK SALAD|
Hard cooked eggs, quartered
Green peppers, sliced
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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