Louis Pappas Famous Greek Salad Recipe 435

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LOUIS PAPPAS' FAMOUS GREEK SALAD



Louis Pappas' Famous Greek Salad image

This recipe is taken from "The Gasparilla Cookbook" and it combines the wonderful flavors of the greek salad served on top of a delicious potato salad. The finishing touches are peeled and cooked shrimp on top with olives, peppers, and green onions arranged around the salad. Great presentation and well worth the effort. You may omit the watercress and anchovies,as well as, change up the veggies any way you wish.

Provided by DailyInspiration

Categories     Low Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

6 potatoes, boiled
2 green onions, chopped
1/4 cup parsley, finely chopped
1/2 cup salad dressing
salt
1 lettuce, entire bunch
3 cups potato salad (see above)
12 watercress leaves (optional)
2 tomatoes, medium and cut into wedges
1 cucumber, cut lengthwise into 8 fingers
1 avocado, cut into wedges
8 ounces crumbled feta cheese
1 green pepper, cut into 8 strips
4 slices canned beets (optional)
4 shrimp, peeled and cooked
4 anchovy fillets
12 black olives (greek style preferred)
4 radishes, sliced
4 green onions, whole
1/2 cup distilled white vinegar
1/4 cup olive oil
1/4 cup salad oil (blend both oils together)

Steps:

  • 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 the remaining lettuce which has been shredded.
  • Arrange the watercress on top of this.
  • Place the tomato wedges around the outer edge of the salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad.
  • Place the avocado slices around the outside.
  • Place crumbled feta on top of the salad, with the green papper slices over all.
  • On the very top, place the sliced beets with a shrimp on each beet slice and an anchovy fillet on top of the shrimp.
  • The olives, peppers and green onions can be arranged as desired.
  • The entire salad is then sprinkled with the vinegar and then with the oil.
  • Sprinkle the oregano over all and serve at once. Serve with toasted garlic bread.

LOUIS PAPPAS GREEK POTATOE SALAD



Louis Pappas Greek potatoe salad image

Louis Pappas Greek Salad For 4 salads: Potato Salad 6 potatoes 1/4 cup fresh parsley, finely chopped 1/2 cup whole green onions, thinly sliced 1/2 cup mayonnaise 1 to 2 tablespoons red wine vinegar Salt to taste 1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes. 2. Cool until you can handle them. 3. Peel potatoes; cut into chunks in large bowl. 4. Sprinkle with vinegar and salt; add chopped green onions; toss. 5. In small bowl combine parsley, sliced green onions, mayonnaise and salt. 6. Add to potatoes; mix well.

Provided by sydfris

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 6

6 potatoes
1/4 cup parsley
1/2 cup green onions
1/2 cup mayonnaise
1 or 2 tablespoons red wine vinegar
salt to taste

Steps:

  • Louis Pappas Greek Salad For 4 salads: Potato Salad 6 potatoes 1/4 cup fresh parsley, finely chopped 1/2 cup whole green onions, thinly sliced 1/2 cup mayonnaise 1 to 2 tablespoons red wine vinegar Salt to taste 1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes. 2. Cool until you can handle them. 3. Peel potatoes; cut into chunks in large bowl. 4. Sprinkle with vinegar and salt; add chopped green onions; toss. 5. In small bowl combine parsley, sliced green onions, mayonnaise and salt. 6. Add to potatoes; mix well.

Nutrition Facts : Calories 432 calories, Fat 20.340925 g, Carbohydrate 56.9815825 g, Cholesterol 9.88 mg, Fiber 7.4777501386404 g, Protein 6.795515 g, SaturatedFat 4.09202 g, ServingSize 1 1 Serving (366g), Sodium 242.246 mg, Sugar 49.5038323613596 g, TransFat 16.0767925 g

LOUIS PAPPAS FAMOUS GREEK SALAD RECIPE - (4.3/5)



Louis Pappas Famous Greek Salad Recipe - (4.3/5) image

Provided by brainey

Number Of Ingredients 24

6 boiling potatoes
2 medium sized onions or 4 green onions
1/4 cup finelly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup salad dressing
Salt
1 large head of lettuce
3 cups potato salad
12 roka leaves or 12 springs watercress (roka is a Greek veggie, sometimes spinach is substituted)
2 tomatoes cut into 6 wedges
1 peeled cucumber, cut into 8 fingerslengthwise
1 Avocado pear peeled and cut into wedges
4 portions of Feta Cheese
1 green bell pepper cut into 8 rings
4 slices of canned cooked beets
4 peeled and cooked shrimp
4 anchovy fillets
12 black olives (Greek style preferred)
12 medium hot Salonika peppers (pickled)
4 fancy cut radishes
4 whole green onions
1/2 cup distilled white wine
1/4 cup each of olive and salad oil blended
Oregano

Steps:

  • Line a lrge platter with the outside lettuce leaves and place 3 cups of the potato salad in a mound, in the center of the platter. Cover with the remaining lettuce which has been shredded. Arrange the roka or watercress on top of this. Place the tomato wedges around the outer edges of salad with a few on the top, and place the cucumber wedges in between the tomatoes, making a solid base of the salad. Place the avocado slices around the outside. Slices of Feta cheese should be arranged on the top of the salad, with the green pepper slices over all. On the very top place the sliced beets with a shrimp on each beet slice and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with the vinegar and then with the blended oil. Sprinkle the oregano over all and serve at once. Garlic toasted Greek bread is served with the salad. POTATO SALAD Boil the potatoes in the jackets for abour 30 minutes or until tender but not soft, when tested. Drain, cool and peel the potatoes when cold, slice into a bowl. Cut onions and pepper into thin slices, and chop the parsley. Add to the potatoes and sprinkle lightly with salt. Fold in the sald dressing using more if necessary to hold salad together lightlhy.

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