Title: Greek Salad
Categories: Salads
Yield: 6 Servings

1 Head of Lettuce
3 Tomatoes, peeled
4 Spring Onions
1 Large Cucumber
2 Green Peppers
1 Bunch Roka (Greek Watercress
-OR- substitute or watercres
3 tb Vinegar
1 ts Salt
12 Black Ripe Olives
1/3 c Olive Oil

Cut lettuce and other vegetables very fine. Toss mixture with vinegar,
salt, and black ripe olives. Pour olive oil over all; let stand for 1/4
hour to ripen and serve. Serves 6. Recipe from Mary Margaret McBride
Encyclopedia of Cooking * Published by Homemakers Research Institute
copyright,1959

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini