Simple Greek Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 3 Tbsps extra virgin olive oil
- 1 ½ Tbsps lemon juice
- 1 clove garlic cloves (minced)
- ¼ tsp Sea salt
- ¼ tsp freshly ground Black pepper (plus extra for garnish)
- ½ tsp dried oregano
- For the salad
- 2 cups fresh Spinach (torn into 1-inch pieces)
- 3 Tomatoes (cut into wedges)
- ¼ onion (sliced)
- 1 Cucumber (sliced in half lengthwise and cut into pieces)
- 1 small Red pepper (chopped in rings)
- 1 small, greeen pepper (chopped in rings)
- 1 cup Feta (crumbled or cut into small cubes)
- 16 kalamata Olives
Preparation steps
1.
Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine.
2.
Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.
3.
Serve with crusty bread, optional.
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