Feta and Olive Salad Bowl
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
405
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 92.9 μg | (155 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber (diced)
- 1 green Bell pepper (deseeded and cut into strips)
- 2 Tomatoes (diced)
- 1 Red onion (sliced)
- 1 Romaine Lettuce (leaves torn into pieces)
- 2 Tbsps black Olives
- 2 Tbsps green Olives
- 1 clove garlic cloves (crushed)
- 1 ½ cups Feta (diced)
- 3 Tbsps Wine vinegar
- 3 Tbsps olive oil
- 1 tsp Caper
- sugar
- 2 Tbsps chopped Basil
Preparation steps
1.
Mix together the cucumber, peppers, tomatoes, onion and lettuce.
2.
Add the black and green olives, garlic and feta cheese. Peel the cucumber, halve lengthwise, scrape out the seeds and dice the flesh.
3.
Put the vinegar and olive oil into a jar with the capers and a pinch of sugar and season with salt and ground black pepper. Seal and shake to mix.
4.
Toss the dressing into the salad and serve sprinkled with the basil.
