1 ea Head of Lettuce 3 ea Tomatoes, peeled 4 ea Spring Onions 1 ea Large Cucumber 2 ea Green Peppers 1 ea Bunch Roka (Greek Watercress 1 x -OR- substitute or watercres 3 T Vinegar 1 t Salt 12 ea Black Ripe Olives 1/3 c Olive Oil Cut lettuce and other vegetables very fine. Toss mixture with vinegar, salt, and black ripe olives. Pour olive oil over all; let stand for 1/4 hour to ripen and serve. Serves 6. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959