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Spinach, Zucchini and Feta

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Ingredients
  Lentils 2 Cup (32 tbs), uncooked
  Water 4 Cup (64 tbs)
  Raw spinach 1 Pound
  Peas 2 Cup (32 tbs) (raw or frozen)
  Zucchini 4 Medium, halved and thinly sliced
  Scallions/1 small red onion, minced 1 Bunch (100 gm), sliced
  Olive oil 1⁄3 Cup (5.33 tbs)
  Lemon/Cider vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed or finely chopped
  Crumbled feta cheese 1 Cup (16 tbs)
  Black pepper 1 Teaspoon
  Salt To Taste
Directions

MAKING
1. In a cooking pot boil water.
2. Add lentils. Cover and cook for 20 minutes over low heat so that the lentils are tender. Be careful not to overcook.
3. In a mesh colander pour the lentils.
4. Run the lentils in cold water. Shake so that excess water is drained away.
5. Chop the spinach very coarsely.
6. In a salad bowl place the peas, lentils, scallions and spinach.
7. Whisk oil with the ingredients along with garlic, vinegar, lemon and oil.
8. In the salad bowl pour the ingredients.
9. In another bowl, crumble the feta cheese. Toss salad gently.

FINALIZING
10. Taste to check the salt.

SERVING
11. Serve Spinach, Zucchini And Feta garnished with zucchini flowers or lemon wedges.

SERVING
11. Serve Spinach, Zucchini And Feta garnished with zucchini flowers or lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 729 Calories from Fat 249

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 8.5 g42.3%

Trans Fat 0 g

Cholesterol 33.4 mg11.1%

Sodium 637.8 mg26.6%

Total Carbohydrates 85 g28.4%

Dietary Fiber 39.4 g157.5%

Sugars 11.7 g

Protein 40 g80.8%

Vitamin A 239.8% Vitamin C 193.3%

Calcium 43.6% Iron 73.6%

*Based on a 2000 Calorie diet

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Spinach, Zucchini And Feta Recipe