Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Greek Salad

Wednesday, August 14, 2019
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Portions
4
Ingredients
or100 grams of baby spinach, raw
or100 grams of roasted capsicum, sliced
or1 Lebanese cucumber, roughly Chopped (301 g)
or75 grams of cheese, feta
or1/2 Cup of kalamata olives (90 g)
or50 grams of Snow Pea Sprouts
or2.5 tbsps of lemon juice
or1 tsp of oil, olive, salad or cooking (5 g)
or1/4 of red onions, diced (38 g)
or1 cup of cherry tomatoes , sliced (149 g)
Preparation
1.
Place spinach, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates. Drizzle with lemon juice and olive oil. Toss slightly. Season with pepper. Serve.
Nutritional information
Per 100 gPer portion (236 g)% DRI
Energy64 kcal152 kcal8 %
Fat4 g10 g16 %
Fatty acids, total saturated1 g3 g17 %
Cholesterol7 mg17 mg6 %
Sodium258 mg610 mg25 %
Carbohydrate4 g10 g3 %
Sugars2 g4 gremove
Fiber1 g2 g9 %
Protein2 g6 gremove