Mediterranean Spring Saladdiabetic, salads, vegetables 1/2 lb potatoes, new 1/2 cup oil, olive 2 tablespoon lemon juice 1 garlic clove; crushed 1/4 teaspoon 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. |
