Greek-style Salad Bowl
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 137.9 μg | (230 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 scallions
- 2 little gem Lettuce (torn into bite-sized pieces)
- 4 Vine Tomatoes (cored and quartered)
- 1 yellow pepper (seeded and sliced)
- black Olives
- 2 sprigs marjoram (torn)
- ⅔ cup Feta (diced)
- 3 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 2 beef Steak fillet (approx. 200 g each)
- salt
- mixed peppercorns (ground)
Preparation steps
1.
Slice 2 spring onions lengthways and 2 horizontally.
2.
In a salad bowl, combine the lettuce, tomatoes, yellow pepper, spring onions, black olives, florets of marjoram and feta cheese.
3.
Season with salt and ground mixed pepper.
4.
Drizzle over 1 tbsp olive oil and toss salad ingredients together.
5.
Heat 2 tbsp olive oil in a heavy-based frying pan set over a medium heat and fry the garlic until soft.
6.
Add the lamb fillets, season with salt and pepper, and cook over a medium heat for 4 minutes on either side or until cooked to your liking.
7.
When cooked, transfer to a plate, cover with foil and rest for 5 minutes. When lamb is rested, slice and place on top of salad.
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