Though this salad is filling enough to stand on it's own, I think my aunt served Keeftaides (Greek Meat Balls) with this or maybe as an appetizer?? I can't really remember. I wonder if this recipe also came from Louis Pappas??!? (That is how I have Keeftaides spelled in my recipe file but my Greek cookbook spells it Keftedakia, for fried ground beef meatballs and Keftedes for grilled lamb meatballs??!?) Since I don't speak or write Greek, I'm unsure of the spelling but I do know that these are good, too:-)

Keeftaides (Greek Meat Balls)

1 pound hamburger
1 onion, finely chopped
2 cloves garlic, crushed
Salt and pepper to taste
1 Tbl. oregano
1 Tbl. mint leaves (optional)
2 slices white bread (no crust)
1/2 c. dry red wine
1 egg
Flour
olive oil and butter

Mix meat, onion, garlic, salt, pepper, oregano and mint. Moisten bred with wine. Add bread and egg to meat. Knead mixture. Shape into 1 inch balls, roll in flour and saute in equal amounts of olive oil and butter. When they are cooked and browned on all sides, place in covered casserole and keep warm until ready to serve. These are good hot or cold. Yield 1 1/2 or 2 dozen meat balls.