Mediterranean Salad Recipe
Ingredients
| 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 |
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
Directions
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.
Chef
