Greek salad


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30mins.

Servings

bowl

Ingredients

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salad

canned artichoke hearts 1 g
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salad without a vegetable
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tomato 1 g
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cucumber 1 g
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vinaigrette

lemon zest 1 g
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lemon juice 1 g
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vinegar 1 g
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dried oregano 1 g
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extra virgin olive oil 1 g
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garnish

yellow bell pepper 1 g
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sweet onion 1 g
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kalamata olives 1 g
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feta cheese 1 g
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Nutritional information (per 1 bowl)
295.8
calories
5.5 g
proteins
15.9 g
carbs
24.5 g
fats
1.0 g
salt
Allergens
cow milk protein
feta cheese
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

salad

1. Peel, seed and slice cucumber. Drain and cut canned artichoke hearts into quarters. Cut tomato into wedges.
2. In a serving platter, place canned artichoke hearts, tomato and cucumber.

vinaigrette

3. In a bowl, whisk lemon zest, dried oregano, lemon juice, vinegar and extra virgin olive oil.

garnish

4. Slice yellow bell pepper. Peel and slice sweet onion. Crumble feta cheese.

serve

5. Garnish with kalamata olives, yellow bell pepper, sweet onion and feta cheese.
6. Drizzle with vinaigrette.

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