Steam the shrimp approx. 5 mins/until pink. Use one cup of H2O, 1/2 cup white cooking wine, 1 sprig of thyme, 5-10 peppercorns, clove of pressed garlic. Cool and refrigerate.
Cook potatos w/skin on for about 1 hour. When skins start to split, they're done. Skin potatos and cube. Take 6 green onions and slice very thin, about 1/2 cup. Add pepper and salt to taste. Add 2 tbsps fresh, chopped parsley. In a separate bowl, mix 1 cup of mayo and 1 cup of miracle whip. Add 1/4th lemon wedge juice. Add mayo mix to potatoes, mix gently, refrigerate.
Later or even next day, chop 1 large head of lettuce and distribute it over the potato salad. Top with torn romaine. Add 1 lg cucumber, cut in 1/2 and then each half into 4 pieces. Place on top of salad in a spoke fashion. Add a lg green pepper, cut up. Add Kalamata olives, whole radishes, and tomatoes. Add feta cheese slices, and sliced avacados.
Make dressing- 1/4th cup white wine vinegar, generous pinch of oregano leaves, crushed as added, dash of lemon juice (a slice squeezed), dab of salt, and 1/2 cup xtra lt. olive oil. Wisk and pour over salad. Arrange shrimp around the salad and serve.
Serving
Suggestions
Serve with a good loaf of Italian bread.
Originally Submitted
11/15/2010
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