Greek Salad

1 ea Head of Lettuce

3 ea Tomatoes, peeled

4 ea Spring Onions

1 ea Large Cucumber

2 ea Green Peppers

1 ea Bunch Roka (Greek Watercress

1 x -OR- substitute or watercres

3 T Vinegar

1 t Salt

12 ea Black Ripe Olives

1/3 c Olive Oil

Cut lettuce and other vegetables very fine. Toss mixture with vinegar, salt, and black ripe olives. Pour olive oil over all; let stand for 1/4 hour to ripen and serve. Serves 6.

Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959