Mediterranean Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
441
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Iceberg lettuce
- 1 Zucchini
- 4 Tomatoes
- 2 Red onions
- 2 mild Pepperoncini (from a jar)
- 2 garlic cloves
- 200 grams Feta
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 2 Tbsps chopped parsley
- Lemon balm (for garnish)
- 200 grams Flatbread
Preparation steps
1.
For the salad: Divide the lettuce into leaves, rinse, spin dry and tear into small pieces. Trim and rinse the zucchini and cut into thin strips. Rinse the tomatoes, halve, cut out the stems and chop. Peel the onions and cut into thin rings. Rinse the peppers, halve, remove the seeds and ribs and chop. Peel the garlic and chop finely. Cut the feta cheese into cubes.
2.
For the vinaigrette: Whisk the vinegar, salt and pepper, together in a small bowl. gradually drizzle in the olive oil and stir in the parsley and the garlic. Toss the vinaigrette with the remaining salad ingredients, arrange on plates and garnish with lemon balm. Serve with toasted bread.
