From The Best Recipe
| 3 | tablespoons red wine vinegar |
| 1 1/2 | teaspoons lemon juice |
| 2 | teaspoons fresh oregano, minced |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 1 | garlic clove, minced |
| 6 | tablespoons olive oil |
| 1/2 | medium red onion, sliced thin |
| 1 | medium cucumber, peeled, halved lengthwise, seeded and cut into thin slices |
| 2 | head romaine lettuce, washed, dried and torn into pieces |
| 10 | ounce tomatoes, cored, seeded, and cut into 12 wedges each |
| 1/4 | cup parsley, torn |
| 1/4 | cup fresh mint, torn |
| 6 | ounces roasted red peppers, cut into strips |
| 5 | ounces feta cheese, crumbled |
See p. 84 of The Best Recipe
CategoriesSalads
| Nutrition Facts | ||||||
Serving Size 296.7g |
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Amount Per Serving |
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|
Calories 227 Calories from Fat
170 |
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% Daily Value* |
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|
Total Fat
18.9g 29%
|
||||||
|
Saturated Fat
5.4g 27%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
21mg 7%
|
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|
Sodium
541mg 23%
|
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|
Total Carbohydrates
11.2g 4%
|
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|
Dietary Fiber
2.9g 12%
|
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|
Sugars
5.9g |
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|
Protein
5.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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