Mixed Vegetable Salad with Feta
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 113.1 μg | (189 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 green Lettuce
- 1 Cucumber
- 1 Red Bell pepper
- 4 ripe Tomatoes
- 1 Red onion
- 10 black Olives
- 10 green Olives
- 200 grams Feta
- 2 Tbsps chopped parsley
- 1 tsp fresh chopped oregano
- 3 Tbsps Wine vinegar
- salt
- freshly ground peppers
- 6 Tbsps olive oil
- 3 slices white bread
- 1 garlic clove
Preparation steps
1.
Cut white bread into small cubes and fry in a pan with 2 tablespoons olive oil and crushed garlic clove until golden brown . Drain bread cubes on a paper towel.
2.
Separate lettuce into leaves, rinse and spin dry. Peel cucumber and chop. Rinse tomatoes, cut out stems and cores and cut into cubes. Peel onion, cut in half and cut into thin strips. Halve bell peppers, remove seeds, rinse and cut into strips. Cut the feta cheese into small cubes.
3.
Whisk olive oil with wine vinegar and salt and pepper to taste. Stir in parsley and oregano.
4.
Toss all salad ingredients (except for the croutons) together and arrange on plates. Sprinkle croutons on top and serve.
