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    * Exported from MasterCook *
      MEDITERRANEAN SPRING SALAD
Recipe By :  
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Vegetables
    Salads  
  Amount Measure Ingredient -- Preparation Method




  1/2 lb Potatoes, new
  1/2 c Oil, olive
  2 tb Lemon juice
  1   Garlic clove -- crushed
  1/4 ts Salt
  6 c Greens, mixed salad
  1 lg Tomato -- cut in wedges
  1 md Pepper, green -- thinly sliced
-into rings
  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.

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.








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