My Greek Salad

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My Greek Salad
  Serves 2
  Easy
  From: Nutrition Magician
Chef: Nutrition Magician
VGF

Contains: Milk, Mustard, Sulphites

Check the cheese says “suitable for vegetarians”: some brands use animal rennet.

Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.

5 from 1 rating
Energy: 367 kcal, 18%
Fat: 25.1g, 36%
Saturates: 7.9g, 40%
Sugars: 14g, 16%
Salt: 4.7g, 78%
Protein: 12.8g, 26%
Carbohydrate: 18.3g, 7%
Fibre: 9.7g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

people

Ingredients

  • 1 Tsp:Fresh Flat Leaf Parsley
  • 125 g:Green Olives (Jarred)
  • 100 g:Fresh Red Cherry Tomato
  • 1 Whole:Fresh Carrots
  • 75 g:Feta Cheese
  • 1 Tsp:Dijon Mustard
  • 0.5 Tsp:Table Salt
  • 3 Whole:Fresh Spring Onions (Scallions)
  • 0.5 Tsp:Black Peppercorns
  • 1 Whole:Fresh Red Pepper (Bell)
  • 1 Whole:Fresh Garlic Clove
  • 1 Whole:Fresh Iceberg Lettuce
  • 2 Whole:Gherkins (Jarred)
  • 2 Tbsp:White Wine Vinegar
  • 7.5 cm:Fresh Cucumber
  • 6 Tbsp:Extra Virgin Olive Oil

Method

  1. Make the Dressing. Place the WHITE WINE VINEGAR, OLIVE OIL, DIJON MUSTARD, BASIL, CRUSHED GARLIC, PARSLEY, SALT & PEPPER (to taste) to a screw top jar, replace the lid and shake until mixed.

    Set aside in refrigerator until required

  2. Chop all other ingredients (not too large) and mix in a large bowl.

  3. Pour on dressing and enjoy.

  4. TIP: To prevent the salad from becoming soggy, don't add the dressing until just before serving.

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