Title: Egyptian Salad
Categories: Salad
Yield: 4 Servings

1 lg Cucumber
Salt
8 -(up to)
12 oz Feta cheese
1/2 c Finely chopped onion
1/4 c Lemon juice
1/4 c Olive oil
Pepper
1/2 c Sliced ripe olives
Lettuce
Mint leaves for garnish

Slice cucumber, sprinkle with salt, and let soak for 15 minutes. Drain and
rinse. Crush cheese and mix with onion, lemon juice and oil. Season with
pepper and add olive slices. Combine, serve over crisp greens, and
sprinkle mint leaves over the top. Feta is salty, so watch salt added.
Yield: 4 to 6 servings.

JUDY BURROW (MRS. LARRY)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.