Mediterranean Spring Salad

Categories: Diabetic | Vegetables | Salads

Serves: 6 Servings

Ingredients:

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.

Instructions:
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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