Recipe: Mediterranean Spring Salad

Mediterranean Spring Salad
Yield: 8 servings

1/2 lb. small new potatoes
1/2 cup olive oil
2 Tbls. lemon juice
1 clove garlic, crushed
2 tsp. dried whole oregano
1/4 tsp. salt
6 cups torn mixed salad greens
2 small tomatoes, cut into wedges
1 small red onion, thinly sliced & separated into rings
1 small cucumber, thinly sliced
1/2 cup crumbled Feta cheese

Scrub potatoes. Cook in boiling salted water to cover 20 minutes or til tender, drain well & let cool. Peel & thinly slice potatoes, place in a shallow container.

Combine oil, juice, garlic, oregano & salt, stirring well, pour over potatoes. Cover & refrigerate 1 hour. Drain potatoes, reserving marinade.

Place salad greens in a large salad bowl. Arrange potatoes, tomatoes, onion, cucumber & cheese over top. Serve with marinade drizzled over top.