KCK Mayor Contributes Greek Salad Recipe

                                                       Greek Salad

6 cooked potatoes, diced
2 medium onions, chopped
1/4 cup parsley, finely chopped
 1/2 cup green onion, thinly sliced
1/2 cup salad dressing
2 large head iceberg lettuce
12 Roka leaves or 12 sprigs watercress
2 tomatoes, each cut into 6 wedges
1 cucumber, pared and cut lengthwise into 8 fingers
1 avocado, peeled and cut lengthwise into 8 fingers
4 slices feta cheese( Greek cheese)
1 green pepper, cut crosswise to make 8 rings
4 slices canned , cooked beets
4 shrimp, cooked and cleaned
4 anchovy fillets
12 black olives( Greek style preferred)
4 whole green onions
4 radishes, fancily cut
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup salad oil
oregano to taste

Combine potatoes with onion, green onion and parsley. Add salt to taste. Line a large platter with outside lettuce leaves. Place potato salad in mound in the center. Cover with remaining lettuce , which has been shredded. Arrange roka leaves on top. Place tomato wedges around the outer edge and on top of roka leaves. Arrange cucumber fingers between tomato wedges to make a soldi base for salad. Place avocado slices around tomato and cucumber base. Arrange feta cheese slices on top of salad. Place green pepper slices over cheese. At very top of the salad, place sliced beets with a shrimp beet slice and an anchovy fillet on each shrimp. Place olives, radishes and green onions as desired. Sprinkle salad with vinegar, then with blended oils. Add oregano. Serve with garlic toasted Greek Bread. Makes 4 large servings.