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Mediterranean Salad

Yogic.Chef's picture
  Lemon juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Fennel seeds 1⁄2 Tablespoon, crushed
  Coriander sprigs 2 , finely chopped
  Salt 1⁄4 Teaspoon
  Pepper To Taste
  Black olives 20 , stoned
  Cos lettuce/Spinach 100 Gram, torn into small pieces
  Green beans 300 Gram, lightly steamed
  Tomatoes/10 cherry tomatoes 2 , cut into eight wedges
  Cucumber 1 , cut in to chunks
  Carrots 3 , cut into thin sticks about 5 centimeter, 2 inch long
  Celery stick 3 , coarsely chopped
  Feta cheese/100 gram or 4 ounce sunflower seeds 6 Ounce, cubed or crumbled (150 Grams)
  Parsley sprigs 2

Combine the lemon juice, olive oil, oregano, fennel seeds, coriander, salt and pepper in a small bowl.
Set aside to allow the flavours to blend while making the rest of the salad.
Mix the olives and vegetables together in a large salad bowl.
Add the feta cheese or sunflower seeds and the dressing; mix well.
Serve garnished with sprigs of parsley.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1309 Calories from Fat 825

% Daily Value*

Total Fat 96 g148%

Saturated Fat 30 g149.8%

Trans Fat 0 g

Cholesterol 151.4 mg50.5%

Sodium 3893.6 mg162.2%

Total Carbohydrates 88 g29.2%

Dietary Fiber 27.8 g111.3%

Sugars 33.1 g

Protein 38 g76.8%

Vitamin A 868% Vitamin C 158%

Calcium 116.6% Iron 38%

*Based on a 2000 Calorie diet

Mediterranean Salad Recipe