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  Artichoke Salad -- Aginares Salata
  Aubergine (Eggplant) Salad -- Melitzanosalata
  Cucumber Dip -- Tzajiki
  Greek Summer Salad -- Salata Therini
  Lettuce and Egg Salad
  Lima Bean and Beet Salad with Smoked Herring
  Russian Salad -- Salata Rossiki




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Lettuce and Egg Salad
2 heads Lettuce
3 hard boiled Eggs
1 demitasse cup Olive Oil
1/2 demitasse cup (or use lemon juice) Vinegar
2 tablespoons, chopped Onion
1 tablespoon, chopped Dill

Clean any yellow leaves from the lettuce. Wash the lettuce very well and cut in pieces. Wash in a colander and drain. Chop the onion and dill. Peel the eggs and cut in medium size pieces (6 pieces to an egg), cutting 1 egg in round slices. Mix the lettuce, eggs, onion and dill in a glass bowl. Lay the egg slices on top. Pour oil, vinegar or lemon juice over the salad and salt to taste.

This salad is typical of the Easter season when many colored, hard-boilied eggs are at hand.


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