Greek Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 82 μg | (137 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 hard-boiled egg
- 50 grams fresh mixed Fresh herbs
- 2 Tbsps Fruit Vinegar
- 4 Tbsps olive oil
- 1 generous pinch mustard powder
- 1 generous pinch herb salt
- 1 generous pinch peppers
- 1 tsp Mustard
- 1 small head Lettuce
- 100 grams Radish
- 100 grams Cucumber
- 1 green Bell pepper
- 1 onion
- 100 grams Tomatoes
- 100 grams Feta
- 2 Tbsps Barley seedlings
- 10 black Olives
Preparation steps
1.
Peel and finely dice the egg. Rinse the herbs, pat dry, and finely chop. Mix the vinegar, oil, and mustard powder. Season to taste with salt and pepper. Add the eggs and chopped herbs to the marinade.
2.
Rinse and trim the lettuce. Separate the individual leaves, then arrange the leaves on a large plate. Rinse and thinly slice the radishes and the cucumber.
3.
Rinse and halve the peppers. Remove the seeds and coarsely chop. Rinse the tomatoes, cut in half, and coarsely chop. Place all the prepared salad ingredients over the lettuce leaves.
4.
Drizzle the plate with the marinade. Coarsely grate the feta cheese over the plate, top with the barley sprouts, and garnish with the olives.
