Pappas' Famous Greek Salad

Recipe Instructions Amount Measure Ingredient -- Preparation Method -- -- -- 1 lrg head lettuce 4 slices canned beets 3 cups potato salad 12 sprigs watercress 4 shrimp -- cooked, peeled 2 medium tomatoes cut into 6 wedges 1 cucumber -- peeled, cut into 8 -- long fingers 1 avocado -- peeled, cut into wedges 4 slices feta cheese 4 anchovy fillets 1 green pepper -- cut into 8 - rings 12 black Greek olives 4 whole green onions 4 radishes -- cut like roses 1/4 cup white vinegar 1/2 cup olive oil and 1/2 cup salad oil -- blended oregano **POTATO SALAD** 6 boiling potatoes 1/2 cup green onions -- thin sliced 2 medium onions 1/4 cup parsley -- finely chopped 1/2 cup salad dressing salt -- to taste Prepare potato salad first: cook potatoes until soft; cool enough to handle, peel, cut into bite size pieces and mix with rest of potato salad ingredients. (I like Hellmann's or Best mayonnaise instead of salad dressing) Save 10 outside lettuce leaves and shred remaining lettuce finely. Prepare all vegetables as indicated above. On large platter, place whole lettuce leaves, with watercress. Place potato salad on top of greens. Alternate tomato wedges and cucumber fingers around outside of platter; circle with avocado slices. Atop the salad, arrange the slices of Feta cheese, green pepper slices, olives, beets, and green onions. Finally, top salad with shrimp, anchovy filets and radish roses. Sprinkle with vinegar and blended oil, then with oregano. Serve at once with garlic toasted Greek bread. Serves four. Served at Louis Pappas Restaurant in Tarpon Springs, Fla. for many years.