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Greek Salad Platter

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Ingredients
  Cooked potatoes 6 Medium, diced
  Onions 2 , chopped
  Thinly sliced scallions 1⁄2 Cup (8 tbs) (Green Onions)
  Minced parsley 1⁄4 Cup (4 tbs), minced
  Lettuce leaves 4 (Preferably Iceberg)
  Watercress 1 Bunch (100 gm), stems removed
  Tomatoes 2 , sliced into thin wedges
  Cucumbers 2 Small, cut into finger pieces
  Avocado 1 Small, sliced
  Blue cheese 3⁄4 Cup (12 tbs), coarsely grated
  Green pepper 1 Small, cut in rings
  Cooked beets 2 Small, sliced / julienned
  Greek olives 4
  French dressing 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Minced fresh oregano 2 Tablespoon
Directions

1.
Combine the potatoes, onions, scallions, and parsley with the 1/2 cup French dressing.
2.
Line a large platter with the big outside leaves of the head of lettuce and pile the potato salad mixture in the center.
3.
Tear up the rest of the head of lettuce and scatter it around the platter outside the potato salad.
4.
Sprinkle the cress over the whole platter.
5.
Arrange the tomato wedges around the outside of the platter, with cucumber fingers between.
6.
Lay the avocado slices inside the tomato ring.
7.
Scatter the cheese over the entire platter and lay the green pepper rings on top.
8.
Next to the potato salad, on the inside, arrange beet slices or little bundles of julienned beets.
9.
Scatter the olives all over.
10.
Drizzle the platter with French dressing and scatter oregano over.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy

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