Greek Salad with Feta
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 8.75 g | (9 %) | ||
| Fat | 23.29 g | (20 %) | ||
| Carbohydrates | 23.68 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.73 g | (19 %) |
more nutritional values
| Vitamin A | 248.78 mg | (31,098 %) | ||
| Vitamin D | 0.54 μg | (3 %) | ||
| Vitamin E | 1.89 mg | (16 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 2.71 mg | (23 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 48.33 μg | (16 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 3.14 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 39.96 mg | (42 %) | ||
| Potassium | 393.01 mg | (10 %) | ||
| Calcium | 198.39 mg | (20 %) | ||
| Magnesium | 37.06 mg | (12 %) | ||
| Iron | 2.73 mg | (18 %) | ||
| Iodine | 14.91 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.21 g | |||
| Cholesterol | 60.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 hard-boiled egg
- 50 grams fresh Fresh herbs (such as chives, parsley, chervil, dill, basil, borage)
- 2 Tbsps Fruit Vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 tsp Mustard
- 1 frisee Lettuce (or romaine lettuce)
- 100 grams Radish
- 100 grams Cucumber
- 1 green Bell pepper
- 1 onion
- 100 grams Tomatoes
- 100 grams Feta
- 2 Tbsps Barley seedlings
- 40 grams Barley grain
- 10 kalamata Olives
Preparation steps
1.
Peel the egg and chop finely. Rinse the herbs, pat dry and chop finely. Whisk together the fruit vinegar, olive oil, salt, pepper and mustard. Stir in the diced eggs and herbs.
2.
Rinse the lettuce, pat dry and line a plate with the leaves. Rinse the radishes and cucumber and slice thinly.
3.
Rinse the bell pepper, remove the ribs and seeds and cut into thin strips. Peel the onion and chop finely. Rinse, halve and coarsely chop the tomatoes.
4.
Distribute the vegetables, barley sprouts and barley grains onto the lettuce leaves and drizzle with the dressing. Crumble the feta on top and garnish with kalamata olives.
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