Mediterranean spring salad

 
                         MEDITERRANEAN SPRING SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Diabetic                         Vegetables
                 Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Potatoes, new
      1/2   c            Oil, olive
    2       tb           Lemon juice
    1                    Garlic clove -- crushed
      1/4   ts           Salt
    6       c            Greens, mixed salad
    1       lg           Tomato -- cut in wedges
    1       md           Pepper, green -- thinly sliced
                         -into rings
    1       sm           Onion, purple -- thinly
                         -sliced into rings
    1       sm           Cucumber -- thinly sliced
      1/2   c            Cheese, feta -- crumbled
    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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