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Santorini Salad With Feta

Fresh.n.Natural's picture
Santorini Salad With Feta is indeed filling as it is easy and quick too. Every addition to this Santorini Salad With Feta turned out to be a success. A good salad you can try!
  Water 240 Milliliter (1 Cup)
  Italian salad dressing 320 Milliliter (1 1/3 Cup)
  Whole buckwheat 240 Milliliter (1 Cup)
  Plum tomatoes 240 Milliliter, diced (1 Cup)
  Marinated artichoke hearts/Marinated sliced mushrooms 6 Ounce, drained and coarsely chopped (180 Grams)
  Pitted kalamata olives/Oil-cured black olives 240 Milliliter (1 Cup)
  Green onion 80 Milliliter, sliced (1/3 Cups)
  Red sweet pepper/Orange sweet pepper 80 Milliliter, diced (1/3 Cups)
  Fresh basil 80 Milliliter, chopped (1/3 Cups)
  Flat-leaf parsley 80 Milliliter, minced
  Feta 240 Milliliter, diced (1 Cup)
  Diced spinach/Radicchio leaves 240 Milliliter (1 Cup)

In 2-qt saucepan, boil water and 1 cup salad dressing.
Stir in buckwheat, reduce heat, cover pan, and simmer 15 minutes or until liquid is absorbed.
Toss cooled buckwheat groats with remaining 1/3 cup salad dressing, tomatoes, artichoke hearts, olives, onions, pepper, herbs and feta.

Recipe Summary


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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 283 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 17.8 mg5.9%

Sodium 903.4 mg37.6%

Total Carbohydrates 23 g7.8%

Dietary Fiber 3.9 g15.7%

Sugars 3.6 g

Protein 7 g13.2%

Vitamin A 69.7% Vitamin C 48.6%

Calcium 14.9% Iron 12.4%

*Based on a 2000 Calorie diet

Santorini Salad With Feta Recipe