Mediterranean Spring Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Potatoes - new
1/2 cup	118ml	Oil - olive
2 tablespoons	30ml	Lemon juice
1		Garlic clove - crushed
1/4 teaspoon	1.3ml	Salt
6 cups	660g / 23oz	Greens - mixed salad
1 cup	62g / 2.2oz	Tomato - cut in wedges (large)
1 cup	237ml	Green pepper - thinly sliced rings (medium)
1 cup	62g / 2.2oz	Purple onion - thinly sliced in (small)
		Rings
1		Cucumber - thinly sliced (small)
1/2 cup	73g / 2.6oz	Feta cheese - crumbled
2 oz	56g	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

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