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Easy Refreshing Greek Salad

 

Tomatoes are packed with lycopene, an antioxidant that helps prevent heart disease and cancer. They are a good source of vitamin C as well as vitamin E to help protect the body from oxidative damage. Cucumbers provide anti-inflammatory and anti-cancer benefits. Capsicum is a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. Olives are antioxidant powerhouses and contain anti-inflammatory compounds, known for their role in preventing coronary artery disease.
9

Yield

4

servings

Prep

10

min

Cook

0

min

Ready

15

min

Trans-fat Free, Good source of fiber
 

Ingredients

600 grams tomatoes
organic, on the vine, cherry or heirloom
1 red onion
sliced
2 green bell peppers
cut into chunks
*
1 bunch parsley leaves
chopped
1 tablespoon oregano
fresh, finely chopped
150 grams feta cheese
goat or sheep, or softer ricotta cheese
kalamata olives
to taste
*
Dressing:
1 tablespoon red wine vinegar
or lemon juice
3 tablespoons olive oil, extra-virgin
cold pressed

Directions

Combine all the vegetables in a large bowl.

Combine dressing ingredients then pour over the salad and mix through.

Adapted from thehealthychef. com

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 24667% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 442mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 54% Vitamin C 72%
Calcium 25% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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