Vegetable Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 8 Tomatoes
- 250 grams Feta
- 1 garlic clove
- 1 Tbsp lemon juice
- 3 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp dried oregano
- Sea salt
- freshly ground peppers
- 1 pinch sugar
- 100 grams dried Olives (from a jar)
Preparation steps
1.
Rinse the cucumber, cut in half lengthwise, scrape out the seeds and dice. Rinse the tomatoes, quarter, remove the cores and stalks and cube the flesh. Cube the feta.
2.
Peel the garlic and squeeze into a bowl. Season with lemon juice, vinegar, oil, oregano, salt, pepper and sugar. Add the feta, olives and vegetables and mix well. Store covered in refrigerator until ready to serve. Serve cold.
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