Mediterranean Spring Salad

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 , 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.