Greek Salad #2

Salads

1 medium Head Iceberg lettuce
1 small Head Minoa or Butter lettuce
1 large Cucumber
1/2 cup Sliced black olives
Salt & pepper to taste
Italian dressing
2 tablespoons Grated Parmesan cheese
1 Hard-cooked egg; chopped

Thoroughly wash the lettuce & shake out excess water or drain on paper towels. Cut into thin strips. Peel the cucumber. Quarter it lengthwise, then cut into lengths of about 1-1/4 in. Put the lettuce & cucumber in a roomy wooden salad bowl. Toss in the olives, salt, pepper, & dressing. Garnish with Parmesan cheese & the chopped egg. This is one salad for which the lettuce should be cut, not torn. If you use a knife with a stainless steel blade, the lettuce won't discolor.