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Mediterranean Spring Salad Recipe
|New potatoes||1⁄2 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dried oregano leaves||2 Teaspoon|
|Torn mixed salad greens||6 Cup (96 tbs)|
|Tomato||1 Large, cut into wedges|
|Green pepper||1 Medium, thinly sliced into rings|
|Purple onion||1 Small, thinly sliced and separated into rings|
|Cucumber||1 Small, thinly sliced|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
Calories 360 Calories from Fat 279
% Daily Value*
Total Fat 32 g48.6%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 16.7 mg
Sodium 490.7 mg20.4%
Total Carbohydrates 17 g5.6%
Dietary Fiber 4.2 g16.8%
Sugars 6 g
Protein 5 g10.4%
Vitamin A 37.3% Vitamin C 105.9%
Calcium 17% Iron 11.7%
*Based on a 2000 Calorie diet
1.In a pan, boil salted water and put potatoes in it allowing them to cook for 25 minutes.
2.Once the potatoes are soft and cooked, strain and allow the to cool by keeping aside.
3.Remove the potato skin and make thn slices of potatoes.
4.In a shallow bowl, arrange the potato slices.
5.In a separate bowl, mix oil, lemon juice, garlic, oregano and salt and put it on the sliced potatoes and leave it for an hour.
6.Once done, keep the marinade aside and strain the potatoes.
7.In a bowl, arrange salad greens and top it with potatoes, tomato, green pepper, onion, cheese, cucumbers and anchovies(optional).
8.Serve the spring salad with kept aside marinade.