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1 hours
Prep: 20 minutes
Cook: 25 minutes
230 calories per serving view nutrition facts
6 servings
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| 1/2 | pound | new potatoes | |
| 1/2 | cup | olive oil | |
| 2 | tablespoons | lemon juice | |
| 1 | clove | garlic | crushed |
| 1/4 | teaspoon | salt | |
| 6 | cups | salad greens | |
| 1 | large | tomato | cut in wedges |
| 1 | medium | green bell pepper | thinly sliced into rings |
| 1 | small | onion | purple, thinly sliced into rings |
| 1 | small | cucumber | thinly sliced |
| 1/2 | cup | feta cheese | crumbled |
| 2 | ounces | anchovy fillets | optional |
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.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 446mg | 19% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 7% | Vitamin C | 48% | |
| Calcium | 4% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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