Mediterranean Spring Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: 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 ounce: Anchovy fillets, opt.
Directions:
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 OBrion notes: Think that this one is could be made to work for
the diabetic.
Source from luhu.jp
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 OBrion notes: Think that this one is could be made to work for
the diabetic.
Source from luhu.jp