Don't miss another issue…      Subscribe

Mediterranean Spring Salad

 

30

Yield

6

servings

Prep

20

min

Cook

25

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed