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
           -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.
 
  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.