Mediterranean Spring Salad
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
new potatoes
|
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | clove |
garlic
crushed |
|
| 1.3 | ml |
salt
|
|
| 1.4 | l |
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 |
|
| 118 | ml |
feta cheese
crumbled |
|
| 57.8 | 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.
