Recipe of Mediterranean Spring Salad - Food Recipes

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Title: Mediterranean Spring Salad
Categories : Diabetic, Vegetables, Salads
Serving size: 6 servings 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.