Try this Tomato Salad with Feta And Olives recipe, or contribute your own.
Suggest a better descriptionOverlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired. Serves 6. Bon Appetit August 1994
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Serving Size: 1 Serving (1468g) | ||
Recipe Makes: 1 | ||
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Calories: 862 | ||
Calories from Fat: 522 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58g | 77 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 100.9mg | 31 % | |
Sodium 1735.8mg | 60 % | |
Potassium 2604.7mg | 69 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 43.1g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 862
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