Mediterranean spring salad
Mediterranean Salad Diabetic Vegetables
Last updated 6/12/2012 12:54:36 AM. Recipe ID 16542. Report a problem with this recipe.
Title: Mediterranean spring salad
Categories: Diabetic, Vegetables, Salads
Yield: 6 Servings
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
1 sm Onion, purple; thinly
-sliced into rings
1 sm Cucumber; thinly sliced
1/2 c Cheese, feta; crumbled
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.
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