Greek Salad Sandwiches
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
549
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sandwiches
- 250 grams Cherry tomatoes
- ½ Cucumber
- 1 Red onion
- 80 grams black Olives
- 300 grams Feta
- 2 Tbsps olive oil
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 4 small Pita bread
- 2 Tbsps black Olive paste
- For the dip
- 1 Tbsp mint (finely chopped)
- 2 garlic cloves
- 200 grams Greek Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 1 tsp lemon juice
Preparation steps
1.
For the sandwiches, rinse and halve or quarter tomatoes. Peel cucumber, cut in half lengthwise, remove seeds with a spoon and dice into small cubes. Peel the onion and cut into thin rings. Halve and pit olives. Cut cheese into cubes.
2.
Put prepared ingredients in a bowl and mix with oil and oregano. Season with salt and pepper, cover and refrigerate.
3.
For the dip, peel garlic. Mix yogurt with mint, squeeze garlic through a press into the yogurt and season with salt, pepper and lemon juice.
4.
Warm pita bread in the oven briefly.
5.
To serve, cut a pocket in each pita and spread inside surfaces with olive paste, Distribute some of the vegetable salad in the pita pockets and serve the yogurt-mint dip and remaining salad alongside the sandwiches.
