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3 cups Louis Pappas’ Greek Potato Salad

1 large head lettuce

12 roka leaves (Greek vegetable) [i.e. arugula] or 12 sprigs watercress

2 tomatoes cut into 6 wedges each

1 peeled cucumber cut lengthwise into 8 fingers

1 avocado pear peeled and cut into wedges

4 portions of Feta (Greek cheese)

1 green bell pepper cut into 8 rings

4 slices canned cooked beets

4 peeled and cooked shrimp

4 anchovy filets

12 black olives (Greek style preferred)

4 fancy cut radishes

4 whole green onions

½ cup distilled white vinegar

¼ cup each olive and salad oil blended

Oregano

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1. Line a large platter with outside lettuce leaves.

2. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with the remaining lettuce which has been shredded.

3. Arrange the roka [arugula] or watercress on top of this.

4. Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.

5. Place the avocado slices around the outside.

6. Slices of Feta cheese should be arranged on the top of the salad, with the green pepper slices over all.

7. On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp.

8. The olives, peppers [radishes] and green onions can be arranged as desired.

9. The entire salad is then sprinkled with the vinegar (more may be used) and then with the blended oil.

10. Sprinkle the oregano over all and serve at once.

NOTE: Garlic toasted Greek bread is served with this salad, and Louis Pappas called this a “Salad for 4 persons”.