Mediterranean Spring Salad

[Guest guest]

Mediterranean Spring Salad

 

1/2 pound new potatoes

1/2 cup olive oil

2 tablespoons lemon juice

2 teaspoons dried whole oregano

1/4 teaspoon salt

1 clove garlic, crushed

6 cups torn mixed salad greens

1 large tomato, cut into wedges

1 medium-size green pepper, thinly sliced into rings

1 small purple onion, thinly sliced and separated into rings

1 small cucumber, thinly sliced

1/2 cup crumbled feta cheese

 

Cook potatoes in boiling water to cover about 25 minutes or until tender;

drain and cool slightly. Peel and thinly slice potatoes; place in a shallow

bowl. Combine oil, lemon juice, oregano, salt, and garlic; 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 over salad greens. Toss with reserved marinade, just before serving.

Serves 6 to 8.

 

 

 

All new Mail -

 

Get a sneak peak at messages with a handy reading pane.