| Ingredients: |
5 large potatoes, peeled
2 T. each, minced parsley and green onions
2 T. salad oil
1 T. cider vinegar
Salt and pepper
1/2 cup mayonnaise
1/2 bunch watercress, rinsed, drained and chopped
4 cups shredded salad greens (escarole, chicory, lettuce)
2 large tomatoes, cut in wedges
1 avocado, halved, peeled and sliced
1 cucumber, peeled and slices
1 large green pepper, seeded and sliced into rings
1/2 red onion, thinly sliced and separated into rings
1/2 cup bitter black olives
1/4 lb. feta or other sharp cheese, diced
1/2 lb. shrimps, cooked
1 bunch radishes, cleaned
Vinaigrette dressing
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| Preparation - Directions: |
Cook and dice potatoes and, while still warm, toss with parsley, green onions, oil, vinegar, salad and pepper; add mayonnaise. Chill until ready to serve. Arrange bed of watercress and greens on large platter. Mound potatoes in center and arrange tomato wedges, avocado, cucumber, green pepper, onion, black olives and cheese on greens around edge of platter. Border potato mound with shrimps. Garnish with radishes. Serve with dressing. Makes 6 servings.
Dressing: Combine 1/4 cup wine vinegar, 3/4 cup salad oil, 1 t. salt, 1/4 t. dry mustard, 1 clove garlic (scored) and freshly ground pepper to taste. Let stand at least 1 hour. Remove garlic before serving. Makes about 1 cup.
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