MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Mediterranean Spring Salad
  Categories: Diabetic, Vegetables, Salads
       Yield: 6 servings
  
 	1/2 lb Potatoes, new			   1 md Pepper, green; thinly
    sliced
     1/2 c  Oil, olive                               -into rings
       2 tb Lemon juice                         1 sm Onion, purple; thinly
       1    Garlic clove; crushed                    -sliced into rings
     1/4 ts Salt                                1 sm Cucumber; thinly sliced
       6 c  Greens, mixed salad               1/2 c  Cheese, feta; crumbled
       1 lg Tomato; cut in wedges               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.
  
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