The Peoria Chiropractor Clinic of Dr. Justin Tuttle wants to know if this sounds familiar to you—its 5:00 pm you’re leaving work and wondering what in the world you are going to make for dinner tonight.

1. Peoria Chiropractor | What’s for Dinner
The Peoria Chiropractor Clinic of Dr. Justin Tuttle wants to know if this sounds familiar to you—its 5:00
pm you’re leaving work and wondering what in the world you are going to make for dinner tonight.
If you need some dinnertime inspiration, we have you covered. This recipe comes from Louis Pappas
Restaurant, family-owned and operated on the sponge docks in Tarpon Springs, Florida, from 1925-
2004. At least once a month, I gather all the ingredients for this legendary dish, and my family enjoys a
special salad dinner.
Louis Pappas Greek Salad
Potato Salad
6 potatoes
1/4 cup fresh parsley, finely chopped
1/2 cup whole green onions, thinly sliced
1/2 cup mayonnaise
1 to 2 tablespoons red wine vinegar
Salt to taste
Instructions:
1. Cook unpeeled potatoes in unsalted water until tender, about 20 minutes.
2. Cool until you can handle them.
3. Peel potatoes; cut into chunks in large bowl.
4. Sprinkle with vinegar and salt; add chopped green onions; toss.
5. In small bowl combine parsley, sliced green onions, mayonnaise and salt.
6. Add to potatoes; mix well.
Greek Salad
1 medium head iceberg lettuce
3 cups potato salad
12 roka (Greek vegetable) leaves or 12 sprigs watercress
2 ripe tomatoes cut into 6 wedges each
1 cucumber, peeled and cut lengthwise into 8 fingers
1 avocado, peeled and cut in wedges
Juice from 1/2 lemon
4 (3-inch-square) portions feta cheese (or use crumbled cheese)
1 green bell pepper, cut into 8 rings each
4 canned beet slices
4 large shrimp, cooked and peeled
4 anchovy filets
12 Greek olives
12 Greek Salonika peppers (from a jar)

2. 4 to 8 radishes cut into flowers
4 to 8 whole green onions
1/2 cup distilled white vinegar
1/2 cup olive oil
Oregano
Instructions:
1. Line large platter with outside lettuce leaves; mound potato salad in center.
2. Shred remaining lettuce; place on top of potato salad; top with roka or watercress.
3. Place tomatoes around the outer edge, with a few on top.
4. Place cucumber wedges between tomatoes.
5. Sprinkle lemon juice on avocado to prevent browning. Add avocado.
6. Arrange feta on top of salad; place green pepper rings, beets, shrimp and anchovies on top of feta.
7. Place olives, Salonika peppers, radishes and green onions around the edge.
8. Sprinkle with vinegar, then oil. Sprinkle oregano on top.
Serves 4.
To learn more about a healthy lifestyle contact The Peoria Chiropractor Clinic of Dr. Justin Tuttle.