Salad with Feta, Olives and Peppers
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 117.2 μg | (195 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Oak leaf lettuce
- 1 Cucumber
- 3 Bell pepper (one red, green and yellow)
- 4 Tomatoes
- 200 grams Feta
- 6 Tbsps olive oil
- 4 Tbsps lemon juice
- 1 garlic clove
- 1 Tbsp scallions
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Rinse and wipe the leaves, then dry and tear into small pieces. Rinse, trim, and chop the cucumber. Rinse and halve the peppers. Remove the seeds and membranes, then julienne. Rinse the tomatoes, remove the cores, and cut into wedges.
2.
For the dressing, puree the olive oil with the lemon juice and peel garlic. Mix in the herbs, then season to taste with salt, pepper, and sugar.
3.
Spread the lettuce into bowls, and top with the vegetables. Crumble the feta cheese, then drizzle with the dressing and serve.
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