Try this Mediterranean Chopped Salad recipe, or contribute your own.
Suggest a better description1) Toss cucumber and tomatoes with 1 t. salt and let stand in collander for 15 min. to drain at room temperature.
2) mix 3 T. EVOO with red wine vinegar & garlic.
3) add cucumber, tomatoes, chickpeas, onions and toss to coat.
4) add parsley and olives and toss and let stand 5 min.
5) add romaine and fett and toss.
6) serve.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 559 | ||
Calories from Fat: 167 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 444.3mg | 15 % | |
Potassium 1570.7mg | 41 % | |
Total Carbohydrate 76.3g | 22 % | |
Dietary Fiber 22.6g | 90 % | |
Sugars, other 53.7g | ||
Protein 27g | 39 % | |
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: 559
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