Mediterranean spring salad

6 servings

Ingredients

Quantity Ingredient
½ pounds Potatoes, new
½ cup Oil, olive
2 tablespoons Lemon juice
1 Garlic clove; crushed
¼ teaspoon Salt
6 cups Greens, mixed salad
1 large Tomato; cut in wedges
1 medium Pepper, green; thinly sliced into rings
1 small Onion, purple; thinly sliced into rings
1 small Cucumber; thinly sliced
½ cup Cheese, feta; crumbled
2 ounces Anchovy fillets; opt.

Directions

Cook potatoes in boiling salted water about 25 minutes or until tender; drain well, and cool slightly. Peel and thinly slice potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic, oregano, and salt; mix well. Pour over potatoes; marinate 1 hour.

Drain potatoes, reserving marinade.

Place salad greens in a large bowl. Arrange potatoes, tomato, green pepper, onion, cucumber, cheese, and anchovies (if desired) over salad greens. Serve with reserved marinade.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.

Nancy O'Brion notes: Think that this one is could be made to work for the diabetic.

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