| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Diabetic, Vegetables, Salads |
6 |
Servings |
INGREDIENTS
| 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. |
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Times change, God doesn’t.”