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Greek Salsa

Healthycooking's picture
Ingredients
  Asparagus 8 Ounce, trimmed and cut into 2" pieces
  Water 2 Tablespoon
  Sliced english cucumbers 2 Cup (32 tbs)
  Tomato 1 Large, halved and thinly sliced
  Red onion 1⁄2 Large, thinly sliced
  Feta cheese 3 Ounce, crumbled
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Chopped oregano 1 Tablespoon
  Olive oil 2 Teaspoon
  Dijon mustard 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
Directions

Place the asparagus and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 3 minutes, or until crisp-tender; stop and stir after 1 1/2 minutes.
Immediately plunge the asparagus into a bowl of cold water, drain, and lightly pat dry.
Place in a large bowl.
Stir in the cucumbers, tomatoes, onions, and feta.
In a small bowl, whisk together the vinegar, oregano, oil, mustard, and pepper.
Pour the vinaigrette over the vegetables and toss well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Cucumber

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4.45
Average: 4.5 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 645 Calories from Fat 276

% Daily Value*

Total Fat 31 g48.4%

Saturated Fat 14.9 g74.4%

Trans Fat 0 g

Cholesterol 75.7 mg25.2%

Sodium 989.8 mg41.2%

Total Carbohydrates 74 g24.8%

Dietary Fiber 20 g80.1%

Sugars 42.1 g

Protein 26 g52.2%

Vitamin A 102.7% Vitamin C 112.6%

Calcium 86.7% Iron 83.6%

*Based on a 2000 Calorie diet

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Greek Salsa Recipe