Mediterranean Spring Salad Recipe


Difficulty LevelEasyCuisine
SpecialityInterest Group


 Small new potatoes1⁄2 Pound
 Olive oil1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Dried whole oregano2 Teaspoon
 Salt1⁄4 Teaspoon
 Mixed salad greens6 Cup (96 tbs)
 Tomatoes2 Small, cut into wedges
 Red onion1 Small, thinly sliced and separated into rings
 Cucumber1 Small, thinly sliced
 Crumbled feta cheese1⁄2 Cup (8 tbs)

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 mg

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


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.