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Greek Salad with Lemon Recipe
Aug 17, 2012 @ 10:24 AM
Posted by
Daily Value: 9%
Servings: 4
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 189Daily Value: 9%
Servings: 4
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 17g | 27% |
| Saturated | 5g | 23% |
| Carbs | 7g | 2% |
| Fiber | 2g | 7% |
| Sugars | 2g | 0% |
| Protein | 4g | 7% |
| Cholesterol | 17mg | 6% |
| Sodium | 432mg | 18% |
| Calcium | 140mg | 14% |
| Magnesium | 17mg | 4% |
| Potassium | 150mg | 4% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 5% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 7mg | 11% |
| Thiamin (B1) | 0mg | 3% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 14µg | 3% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 22µg | 28% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Nisa Burns
This low-calorie, tasty salad has no lettuce, but you can add some if you like. You can serve this at a party or picnic or take it in your lunch sack in a to-go container.
INGREDIENTS
- 1 pint cherry tomatoes
- 1 large cucumber
- 1 cup pitted Kalamata olives
- Juice from 1/2 a lemon
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
DIRECTIONS
Cut the tomatoes in half. Peel the cucumber, then slice into long quarters and remove the seeds. Cut into large dice. Chop the olives in quarters. Mix the tomatoes, cucumber, and olives in a large bowl. Drizzle with the lemon juice and olive oil. Sprinkle with the oregano. Add the feta cheese. Toss lightly. Let stand at room temperature for ½ hour to let the flavors marinate before serving.
Recipe Details
Servings: 4Notes and Substitutions:
For more of Nisa's recipes, visit her website Kitchenability.
