Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Potato and Feta Salad with Fresh Garden




Source of Recipe


Chyrel


Recipe Introduction


This recipe is courtesy of Chef Rene Madrid of the San Francisco Yacht Club in
Belvedere.


List of Ingredients




Dressing
:
1/3 cup olive oil
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/2 small red onion, minced
1 tin flat anchovy fillets, drained and minced
1/4 cup fresh lemon juice
2 tbsp. each of chopped fresh oregano and mint
2 tsp. grated lemon peel
3 cloves minced garlic
Salt & pepper to taste


SALAD
1 lb. small red potatoes (smallest you can find)
8 ozs. Redwood Hill Feta, crumbled
1 bunch green onions, thinly sliced
1 red bell pepper; thinly sliced
1 yellow bell pepper; thinly sliced
4 Roma tomatoes, quartered
1 English cucumber; seeded and sliced
10 Kalamata olives, pitted and sliced
1 small head of Romaine lettuce, cut into strips






Recipe



DRESSING
Combine all above ingredients in Cuisinart and process until smooth. Set aside.

SALAD

Cook potatoes in large saucepan of boiling, salted water until tender, (about 15
minutes). Drain and cool. Cut potatoes in half. Transfer to a large bowl and add the
rest of the salad ingredients and toss well with the dressing. Garnish with dill sprigs or
mint sprigs and lemon wedges. Makes 6-8 servings.