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.