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|*||Exported from MasterCook *|
|MEDITERRANEAN SPRING SALAD|
|Serving Size : 6 Preparation Time :0:00|
|Categories : Diabetic Vegetables|
|Amount||Measure||Ingredient -- Preparation Method|
|1||Garlic clove -- crushed|
|6||c||Greens, mixed salad|
|1||lg||Tomato -- cut in wedges|
|1||md||Pepper, green -- thinly sliced
|1||sm||Onion, purple -- thinly
-sliced into rings
|1||sm||Cucumber -- thinly sliced|
|1/2||c||Cheese, feta -- crumbled|
|2||oz||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.
- 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.