Greek-Style Salads
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 339. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 3 cups torn curly endive or romaine
- 1 1/2 cups torn iceberg lettuce or spinach
- 6 ounces cooked lamb, pork, chicken, turkey, or beef, cut into strips
- 1 medium tomato, chopped
- 1/2 of a small cucumber, thinly sliced
- 1/2 cup crumbled feta cheese (2 ounces)
- 2 green onions, sliced
- 6 radishes, sliced
- 2 tablespoons sliced pitted ripe olives
- 1/2 cup Vinaigrette (see recipe, page 358)
- 3 anchovy fillets, drained, rinsed, and patted dry (optional)
Instructions
- Toss together curly endive or romaine and lettuce or spinach. Divide greens among 3 salad plates.
- Arrange meat, tomato, cucumber, feta cheese, green onions, radishes, and olives over greens. Drizzle with Vinaigrette. Top with anchovies, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Delicious Greek Style Salad" by Smabs Sputzer (1956-2017); license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/10413717@N08/7317454480. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.