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Ingredientes
- Romaine Lettuce
- 3 vine ripe tomatoes, cut into chunks
- 1 red onion, thinly sliced
- 1 cucumber, cut into bite-size chunks
- 1 cup Kalamata black olives
- Several sprigs fresh flat-leaf parsley, about 1/2 cup
- 2 (1/4 pound) slices imported Greek feta
- 1/4 cup (a couple of glugs) extra-virgin olive oil
- 1/2 fresh lemon
- 1 teaspoon dried oregano, crushed in palm of your hand
- Coarse salt and black pepper
Direcciones
- Cut romaine lettuce in small pieces. Add first six ingredients together. Crumble feta cheese on top. Add olive oil and toss. Remove seeds from lemon and squeeze across top of mixture and toss again. Add salt and black pepper to individual taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 178 | |
| Calories from Fat 107 | 60% |
| Total Fat 12.22g | 15% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 639mg | 27% |
| Potassium 181mg | 5% |
| Total Carbs 8.92g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.44g | 4% |
| Protein 8.92g | 14% |
