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Mediterranean Spring Salad

Ingredients
 

1/2 lb potatoes, new
1/2 cup oil, olive
2 tbsp lemon juice
1 garlic clove, crushed
1/4 tsp salt
6 cup 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
1/2 cup cheese, feta, crumbled
2 oz anchovy fillets, opt.



 
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Preparation
 
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.

 

 
Servings:
6


 

 

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