Greek Salad
(2 votes)
(2 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Cucumber
- 4 Tomatoes
- 1 Red onion
- ½ head Romaine lettuce
- 1 green Bell pepper
- 200 grams Feta (z. B. Feta)
- 100 grams black Olives (pitted)
- For the dressing
- 4 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 1 garlic clove
- 1 sprig fresh parsley
- thyme
- Basil
Preparation steps
1.
For the salad: Rinse and peel the cucumber, halve lengthwise and slice. Rinse the tomatoes and cut them into eighths. Peel, halve and thinly slice the onions. Rinse the lettuce, shake dry and cut into 1 cm (approximately 1/2-inch) wide strips. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into thin half-rings. Drain the feta cheese and dice. Drain the olives.
2.
For the dressing: In a bowl, whisk together the vinegar, oil, salt and pepper. Finely chop the garlic and stir into the dressing. Pick the herbs off their stems, finely chop and stir into the dressing.
3.
Mix the salad ingredients in a bowl, add the dressing and toss to coat. Let stand 10 minutes before serving sprinkled with the remaining herbs.
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