1 lg. head lettuce
1 bunch leaf lettuce
12 sprigs watercress
2 tomatoes, cut into wedges
1 cucumber, peeled and cut lengthwise into 8 parts
1 avocado, peeled and cut into wedges
4 slices feta cheese
1 green pepper, cut into rings
4 slices canned beets
4 anchovy fillets
12 black olives (Greek style)
4 med. hot peppers (from a jar)
4 radishes
4 green onions
3 c. potato salad (see recipe below)
1/2 c. vinegar
1/4 c. olive oil
1/4 c. salad oil
Oregano

Line a large platter with leaf lettuce and place 3 cups potato salad in a mound in the center. Cover with the lettuce which has been shredded. Arrange the watercress on top of this. Arrange the other vegetables and anchovies on top. Sprinkle the entire salad with vinegar and then the two types of oil which have been blended together. Sprinkle the oregano over all and serve.

POTATO SALAD:

6 potatoes
4 green onions, finely chopped
1/4 c. finely chopped parsley
1/2 c. mayonnaise
Salt

Boil the unpeeled potatoes for about 30 minutes until tender, but not soft. Drain, cool and peel the potatoes. Slice into a bowl when cold and add remaining ingredients. Use more mayonnaise if needed to hold together lightly.