Ole 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
7.06 oz
Romaine Lettuce
5.30 oz
Cherry Tomatoes
3.53 oz
cucumber
1.77 oz
red onion
1.77 oz
Black Olives
3.53 oz
feta cheese
2 tbsp
extra virgin olive oil
2 tbsp
lemon juice
1 tsp
Dried Oregano
0.5 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Wash and chop the romaine lettuce.
Step 2
Slice the cherry tomatoes in half.
Step 3
Peel and dice the cucumber.
Step 4
Thinly slice the red onion.
Step 5
Combine the lettuce, tomatoes, cucumber, red onion, and black olives in a large bowl.
Step 6
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
Step 7
Drizzle the dressing over the salad and toss to combine.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 2.205 IU | 0.25% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.1323 g | 0.12% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.6615 mg | 0.13% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.6615 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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