Mediterranean Spring Salad from Healthy Diabetic Recipes

Mediterranean Spring Salad Recipe

Recipe Ingredients:

1/2 lb Potatoes, new
1/2 cup Oil, olive
2 tbsp Lemon juice
1 Garlic clove, crushed
1/4 tsp Salt
6 cup Greens, mixed salad
1 large Tomato, cut in wedges
1 medium Pepper, green, thinly sliced into rings
1 small Onion, purple, thinly sliced into rings
1 small Cucumber, thinly sliced
1/2 cup Cheese, feta, crumbled
2 oz Anchovy fillets, opt.

Recipe Instructions:

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.

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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