Try this Big Greek Salad recipe, or contribute your own.
Suggest a better descriptionIn a serving bowl, mix together cucumbers, tomatores, scallions, olives, and feta cheese. In a small bowl whisk together vinegar, lemon juice, olive oil, oregano and salt and white pepper to taste. Pour over vegetables in salad bowl and toss until vegetables are well coated. I like to make it to this point and let it sit for awhile. Then add the Romaine right before serving. Posted to Digest eat-lf.v096.n245 Recipe by: Nanette Blanchard From: tpogue@ids2.idsonline.com (terry pogue) Date: Thu, 12 Dec 1996 18:17:06 +0100
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 8 | ||
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Calories: 98 | ||
Calories from Fat: 65 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 135.7mg | 5 % | |
Potassium 328.9mg | 9 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.8g | ||
Protein 2.5g | 4 % | |
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: 98
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