Greek: Salad 10 by Recipe Cottage

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	Salad 10

		Greek Salad 6 boiling potatoes 4 green bell pepper slices chopped 1/4 cup parsley 1/2 cup thinly sliced green onions, including green tops 1/2 cup salad dressing such as Miracle Whip 1 head of lettuce shredded, saving the good outer leaves 12 sprigs of watercress 2 tomatoes cut into 12 wedges 1 cucumber cut into 8 fingers 1 avocado cut into 8 wedges 4 portions of Feta cheese, blocks are good for slicing into squares 1 green pepper cut into 8 rings 4 slices of cooked beets (bottled is fine) 4 jumbo cooked shrimp 4 anchovy fillets 12 Greek olives 12 Salonika peppers 4 radishes cut into rosettes 4 whole green onions 1/2 cup white vinegar 1/4 cup olive oil 1/4 cup vegetable oil oregano Boil potatoes in skins for 30 minutes. Drain, cool and cut into slices in a bowl. Add peppers, onions and parsley. Fold in salad dressing and lightly salt if wanted. Line platter or large bowl with the outside of the lettuce leaves. Place the 3 cups of potato salad in a mound in the center of the lettuce. Cover with the remaining shredded lettuce, mounding it up high. Arrange the watercress on top. Place the tomato wedges around the bottom outer edge of the lettuce. Place the cucumber fingers in-between the tomatoes standing upright on the lettuce. Put avocado around the same way so you have tomato, cucumber, avocado repeating all round. Place the 4 fetas around the top in a circle. Add the beets on the feta and the shrimp on the beet. Place the anchovy on top of the shrimp/beet/feta. Place the olives, peppers, green onions as desired. Blend the two oils. Sprinkle the entire salad with the vinegar then with the blended oils. Sprinkle oregano all over. Serve immediately. If you want to make it early in the day, wait until serving time to do the feta, beet, shrimp, anchovy.