Recipe - Mediterranean Spring Salad

One half pound Potatoes, new
One half cup Oil, olive
2 tablespoon Lemon juice
1 Garlic clove; crushed
One fourth teaspoon Salt
6 cup Greens, mixed salad
1 lg Tomato; cut in wedges
1 md Pepper, green; thinly cut or sliced up
into rings
1 small Onion, purple; thinly
cut or sliced up into rings
1 small Cucumber; thinly cut or sliced up
One half cup Cheese, feta; crumbled
2 ounce 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip