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