Rowley Leigh, The Times 31 March 2012
1 Slice the tomatoes and spread them in overlapping rings over a large plate. Peel the cucumber, cut it in slices to the thickness of a pound coin and distribute on top of the tomatoes.
2 Slice the feta thinly and spread it on top. Cut the onion in thin rounds and place these on top in turn.
3 Sprinkle with the olives and marjoram or oregano, season with pepper and anoint with the oil. Take to the table and then cut the salad up with a knife and fork before serving.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 575 | ||
Calories from Fat: 525 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.3g | 78 % | |
Saturated Fat 28.3g | 142 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 118.9mg | 37 % | |
Sodium 715.8mg | 25 % | |
Potassium 352.5mg | 9 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 6.5g | ||
Protein 7.6g | 11 % | |
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: 575
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