4 Serves
20 Mins
Thoroughly wash the cucumber, tomato, onion, and lettuce under cold running water and pat dry.
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Vitamin E
3 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
176 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
620 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Using a chefs knife and cutting board, chop the cucumber, tomato, onion, and lettuce into bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables in a large mixing bowl, drizzle with the prepared dressing, and toss gently to coat.Finally add the feta cheese.
17
g64
g16
g
Greek
