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Mediterranean Spring Salad from the Recipes EU Collection

 


Mediterranean Spring Salad Recipe

...brought to you by Recipes EU





Mediterranean Spring Salad
1/2 lb 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 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.
 


This Mediterranean Spring Salad Recipe brought to you from the Recipes.eu.com recipe collection

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Mediterranean Spring Salad - a delicious recipe from Recipes.eu.com