1 large cucumber
1 onion
2 medium tomatoes
1 medium head lettuce

3/4 cup parsley
3/4 cup fresh mint leaves
3/4 cup purslane (opt)

2-3 cloves garlic, crushed
1/2 tsp. salt
juice from 1 lemon
1/2 cup olive oil

Toast pita bread and then break into small chunks.  Chop vegetables, as for salad, into bite-size pieces.  Finely chop parsley, mint and purslane.  Make salad dressing of crushed garlic, salt, lemon juice and olive oil.  Toss all together and serve.

Stir together can of crushed pineapple and dry pudding mix in a bowl.  Let set in fridge for about 5 minutes. 

Whip enough cream to make about 1 1/2 cups whipped cream.  Fold into pudding/fruit mixture.

Refrigerate one hour, or eat freshly made.

Add one or more of these additional ingredients if you like:
1 cup miniature marshmallows
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 fresh banana, sliced
1/2 cup chopped pecans

Best eaten fairly fresh.  If you plan to keep this salad in the fridge for any longer length of time, keep in mind that bananas will darken and marshmallows will go a little mushy overnight.  Even the pecans may get a bit soggy.  Not that you can’t still eat it, though! 

Slice the tomatoes and cucumber into bite-size chunks.  Finely slice onions.  Add feta cheese.  Season with salt, pepper and oregano.  Drizzle in lemon juice and olive oil.  Toss gently to blend and serve with olives on top.