Try this Greek Salad 3.0 recipe, or contribute your own.
Suggest a better description1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.
2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 221 | ||
Calories from Fat: 101 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.2g | 15 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 387.6mg | 13 % | |
Potassium 417.4mg | 11 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 22.5g | ||
Protein 6.1g | 9 % | |
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: 221
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.