Found this recipe in one of my old cookbooks (The Gasparilla Cookbook) - it makes a great presentation and is definitely worth the effort.
Provided by Daily Inspiration S
Categories Salads
Time 50m
Number Of Ingredients 24
Steps:
- 1. Line a large platter with outside lettuce leaves. Place 3 cups of the potato salad in a mound in the center of the platter. Cover with remaining lettuce which has been shredded. Arrange the watercress (if using) on top of the lettuce.
- 2. Place the tomato wedges around the outer edge of the salad with a few on the top and place the cucumber in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside.
- 3. Place crumbled feta on top of the salad, with the green pepper slices over all. On the very top, place the sliced beets (if using) with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
- 4. The entire salad is then sprinkled with the vinegar and then with the oil. Sprinkle oregano over all and serve at once. Serve with toasted garlic bread.
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