Low-Fat Greek Salad

• 6 medium potatoes
• 1/4 c. parsley, finely chopped
• 1/2 c. fat-free mayonnaise
• 1 large onion, finely chopped
• 1/2 c. bell pepper, chopped
• salt and pepper to taste
• 1 large head lettuce, shredded
• 1 cucumber, cut in strips
• 2 tomatoes, cut in wedges
• 1 bell pepper, cut in rings
• 4 slices pickled beets
• 4 green onions, sliced
• oregano to taste
• 12 black olives
• 4 radishes, sliced
• 1 c. fat-free Italian dressing

1. Boil the unpeeled potatoes in water for 30 minutes. Drain and cool. Peel. Slice into a large bowl. Add onion, parsley, bell pepper and season lightly with salt and pepper.
2. Fold in mayonnaise and chill.
3. Line 4 salad plates with shredded lettuce. Place a scoop of potato mixture in center of plate.
4. Place tomato wedges around edge of salad, then place cucumber strips between tomatoes.
5. Place beet slice on top of salad.
6. Scatter green pepper rings, olives, radishes and green onions over all.
7. Sprinkle with oregano.
8. Serve with fat-free Italian dressing.

potatoes, parsley, mayonnaise, onion, bell pepper, salt, head lettuce, cucumber, tomatoes, bell pepper, beets, green onions, oregano, black olives, radishes, italian dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325972 (may not work)