Mediterranean Spring Salad
30
30
Ingredients
| ½ | pound |
new potatoes
|
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | clove |
garlic
crushed |
|
| ¼ | teaspoon |
salt
|
|
| 6 | cups |
mixed salad greens
|
* |
| 1 | large |
tomatoes
cut in wedges |
|
| 1 | medium |
green bell peppers
thinly sliced into rings |
|
| 1 | small |
onions
purple, thinly sliced into rings |
|
| 1 | small |
cucumbers
thinly sliced |
|
| ½ | cup |
feta cheese
crumbled |
|
| 2 | ounces |
anchovy fillets
optional |
Directions
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.
Nutrition Facts
Serving Size 172g (6.1 oz)Amount per Serving
Calories 26374% of calories from fat
% Daily Value *
Total Fat 22g
33%
Saturated Fat 5g
23%
Trans Fat
0g
Cholesterol 19mg
6%
Sodium 585mg
24%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
7%
Sugars g
Protein
12g
Vitamin A 8%
•
Vitamin C 48%
Calcium 10%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
