| 1 | lg | Head lettuce |
| 4 | sl | Canned beets |
| 3 | c | Potato salad (see recipe Below) |
| 12 | | Sprigs watercress |
| 4 | | Peeled cooked shrimp |
| 2 | | Tomatoes; cut into 6 wedges Each |
| 1 | | Peeled cucumber; cut into 8 long fingers |
| 1 | | Peeled avocado; cut into wedges |
| 4 | sl | 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 | c | White vinegar |
| 1/2 | c | Olive oil and |
| 1/2 | c | Salad oil;blended |
| | Oregano |
| | POTATO SALAD |
| 6 | | Boiling potatoes |
| 1/2 | c | Green onions; thin sliced |
| 2 | md | Onions |
| 1/4 | c | Parsley; finely chopped |
| 1/2 | c | Salad dressing |
| | Salt; to taste |
