Greek Salad

Recipe provided by Claire Toas of the Union Chapter.


6 Herrings
2 bunches Scallions
1 bunch Red Radishes
2 Green Peppers
2 Cucumbers
4 or 5 Tomatoes
½ cup Oil
½ cup Vinegar
1 pinch Sugar


Soak Herring overnight. Skin, bone and cut into small cubes.

Cut all vegegables into small pieces. Add to Herring.

Combine Vinegar, Sugar and Oil. Shake well and pour over mixture. Marinate for a few hours.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960