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Mediterranean Spring Salad

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Submitted by rosequartz

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

1 hrs

Ingredients

½ 226.8
POUND G NEW POTATOES
½ 118
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
1 1
CLOVE CLOVE GARLIC
crushed
¼ 1.3
TEASPOON ML SALT
6 1.4
1 1
LARGE LARGE TOMATOES
cut in wedges
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
thinly sliced into rings
1 1
SMALL SMALL ONIONS
purple, thinly sliced into rings
1 1
SMALL SMALL CUCUMBERS
thinly sliced
½ 118
CUP ML FETA CHEESE
crumbled
2 57.8
OUNCES ML/G 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 263 74% 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?
Low Cholesterol, Trans-fat Free
 

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