Marinated Oyster Salad
|Canned whole oysters||8 Ounce|
|Canned water chestnuts||8 Ounce, drained|
|Tomato||1 Medium, seeded and chopped|
|Onion||1⁄4 Cup (4 tbs), diced|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Cucumbers||1 Small, thinly sliced|
|Garlic cloves||1 , pressed|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Oregano||1⁄2 Teaspoon, crumbled|
|Salad greens||1⁄2 Cup (8 tbs)|
Drain oysters; slice water chestnuts 2.
Toss together oysters, chestnuts' tomatoes, onion and parsley.
Spoon into 1-quart shallow glass casserole.
Arrange cucumber on top.
Combine garlic, oil, vinegar, oregano and salt in a screw-top jar.
Pour over oyster mixture and cucumber.
Cover and refrigerate for 1 hour.
Drain marinade and reserve.
Spoon oyster mixture and cucumber onto 2 plates lined with crisp salad greens.
Pour marinade over salad, if desired