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.