RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4349
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| Recipe Name: |
Greek Salad (Whole 30) - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Medium onion, red thinly sliced
30 Each olives, Kalamata halved
2 Tablespoons vinegar, red wine
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Directions:
Combine the lettuce, tomatoes, cucumber, onion, olives and artichoke hearts in a large serving bowl.
Combine the oil, vinegar, garlic, salt and pepper in a small bowl and whisk together. Pour the dressing over the salad and top with lemon juice. |
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| Nutrition per Serving: |
| Calories: |
754 |
Total Carbs: |
105.3 |
Net Carbs: |
81.6 |
| Cholesterol: |
0.0 |
Fat: |
26.5 |
Protein: |
34.10 |
| Fiber: |
23.68 |
Sodium: |
3367.25 |
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