Mediterranean Spring Salad
|Small new potatoes||1⁄2 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dried whole oregano||2 Teaspoon|
|Mixed salad greens||6 Cup (96 tbs)|
|Tomatoes||2 Small, cut into wedges|
|Red onion||1 Small, thinly sliced and separated into rings|
|Cucumber||1 Small, thinly sliced|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
Cook in boiling salted water to cover 20 minutes or until tender; drain well, and cool.
Peel and thinly slice potatoes; place in a shallow container.
Combine oil, juice, garlic, oregano, and salt, stirring well; pour over potatoes.
Cover and refrigerate 1 hour.
Drain potatoes, reserving marinade.
Place salad greens in a large salad bowl.
Arrange potatoes, tomatoes, onion, cucumber, and cheese over top.