Title: Mediterranean Spring Salad
Categories: Diabetic Vegetable Salad
Yield: 6 Servings

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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