Mediterranean Spring Salad

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Mediterranean Spring Salad
Categories: Diabetic, Vegetables, Salads
Yield: 6 servings

1/2 lb Potatoes, new 1 md Pepper, green; thinly
sliced
1/2 c Oil, olive -into rings
2 tb Lemon juice 1 sm Onion, purple; thinly
1 Garlic clove; crushed -sliced into rings
1/4 ts Salt 1 sm Cucumber; thinly sliced
6 c Greens, mixed salad 1/2 c Cheese, feta; crumbled
1 lg Tomato; cut in wedges 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.

MMMMM