Mediterranean Spring Salad

22.10.2008 | Author: Cook | Posted in Diabetic
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Mediterranean Spring Salad


Servings: 6
Ingredients: 

  • 1/2 lb Potatoes, new                       1 md Pepper, green; thinly sliced
    • 

  • 1/2 c  Oil, olive                               -into rings
    • 

  • 2 tb Lemon juice                         1 sm Onion, purple; thinly
    • 

  • 1    Garlic clove; crushed                    -sliced into rings
    • 

  • 1/4 ts Salt                                1 sm Cucumber; thinly sliced
    • 

  • 6 c  Greens, mixed salad               1/2 c  Cheese, feta; crumbled
    • 

  • 1 lg Tomato; cut in wedges               2 oz Anchovy fillets; opt.
    •

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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