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.
Serving size: Complete recipe
Calories 1378 Calories from Fat 1114
% Daily Value*
Total Fat 126 g194%
Saturated Fat 26.6 g132.9%
Trans Fat 0 g
Cholesterol 66.7 mg22.2%
Sodium 1759.9 mg73.3%
Total Carbohydrates 52 g17.5%
Dietary Fiber 13.2 g52.8%
Sugars 20.6 g
Protein 19 g37.7%
Vitamin A 138.2% Vitamin C 214.3%
Calcium 65.4% Iron 46%
*Based on a 2000 Calorie diet