Greek salad

Greek salad
Salads
Amount to eat (1 serving)

Time to prepare: 5 mins to prep
Time to cook: 0 mins to cook

Amount to eat (1 serving)

Sugar: 0g
Sucrose: 0.3g
Glucose: 4g
Fructose: 4.2g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 1.2g

Saturated: 10.4g
Monounsaturated:12.7g
Polyunsaturated: 1.9g
Trans: 0g

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Fiber: 4.5g 18%
Net Carbs: 15
Sodium: 815.2mg 34%
Potassium: 733.1
Cholesterol: 50.1

Calories: 344 Fat: 26g
Protein: 11g Carbs: 20g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Tomatoes (Red, ripe, raw, year round average)
4 large whole (3″ dia) / 728 grams

Cucumber (With peel, raw)
2 cucumber (8-1/4″) / 602 grams

Onions (Raw)
1 medium (2-1/2″ dia) / 110 grams

Olives (Ripe, canned (small-extra large))
1 cup / 134 grams

Oregano (Spices, dried)
1/4 tsp, ground / 0.45 grams

Feta cheese (NAN)
1 1/2 cup, crumbled / 225 grams

Red wine vinegar (NAN)
2 tsp / 10 grams

Olive oil (Salad or cooking)
3 tbsp / 40.5 grams

Salt (Table)
1 dash / 0.40 grams

Pepper (Spices, black)
1 dash / 0.10 grams

Step 1

Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese.

Step 2

To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.