Greek Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
Tomatoes
8.83 oz
cucumbers
3.53 oz
red onion
7.06 oz
feta cheese
3.53 oz
Kalamata Olives
1.06 oz
extra virgin olive oil
0.53 oz
red wine vinegar
0.18 oz
salt
0.07 oz
black pepper
Directions
Step 1
Chop the tomatoes, cucumbers, and red onion into bite-sized pieces.
Step 2
In a large bowl, combine the chopped vegetables, feta cheese, and kalamata olives.
Step 3
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to make the dressing.
Step 4
Pour the dressing over the salad and toss to combine.
Step 5
Serve the Greek salad immediately.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
8 g
(32
kcal)
| Calories | 7.938 kcal | 0.4% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2646 g | 0% |
| Saturated Fat | 0.3087 g | 0.28% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.3528 g | 0.07% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.2646 g | 0.31% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.3528 mg | 0.07% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.5435 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.2205 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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