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Mediterranean spring salad

Yield: 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.

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