Penelope's Salad
- 1 head lettuce
- 2 tomatoes, firm
- 1 cucumber, sliced
- 1 lb. fresh mushrooms, sliced
- 1 lb. bean sprouts
- 1 lb. cheese, cheddar, diced
- 1 small jar artichoke hearts
- 6 radishes, sliced
- 4 fresh green onions, chopped
- 1 cup olive oil
- 1 cup fresh lemon, juice
- 1 tsp. oregano
- 2 tbsp. parmesan cheese
- "Cavender's Greek Seasoning"
Wash and prepare all vegetables. Scald tomatoes to peel (optional). Tear lettuce into bite sizes and place in salad bowl. Add rest of the prepared vegetables and put into refrigerator to chill. Pour over salad and toss well. Garnish with diced cheese.
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