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Mediterranean Spring Salad

BBQ.Guys's picture
  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
  Salt 1⁄4 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)

Scrub potatoes.
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.

Recipe Summary

Difficulty Level: 
Spring, Quick

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

Mediterranean Spring Salad Recipe