Categories: Fruits, Greek, Harned 1994, Salads, Vegetarian 
      Yield: 1 salad 
  
      8 oz Grapes 
           Few lettuce leaves; shredded 
      2    Celery sticks; sliced 
      2    Tomatoes; chopped 
      2 tb Walnuts; chopped 
      4 tb Olive oil 
      2 tb Wine vinegar 
    1/2 ts Salt 
           Crumbled feta cheese 
  
  Cut the grapes in half and remove the seeds.  Combine with the rest 
  of the ingredients except the cheese.  Sprinkle on a little cheese. 
  Cottage cheese or curd cheese may be substituted for feta.  Adjust 
  seasonings. 
   
  From _Greek Vegetarian Cookery_ by Jack Santa Maria.  Boston: 
  Shambhala Publications, Inc., 1984.  Pg. 110.  ISBN 0-394-74197-8. 
  Electronic format by Cathy Harned.