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Ingredientes
- 6 ounce mesclun, (about 5 c.)
- 4 x ripe medium tomatoes, diced
- 4 ounce feta cheese, crumbled
- 1/3 c. pitted minced kalamata olives
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lemon juice
Direcciones
- This modified version of Creek salad takes full advantage of summer's ripe tomatoes. If you cannot find mesclun (mixed miniature salad greens), use baby spinach or possibly romaine lettuce.
- In large bowl, combine all ingredients.
- Toss gently and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 63 | 68% |
| Total Fat 7.14g | 9% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 281mg | 12% |
| Potassium 192mg | 5% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.8g | 2% |
| Protein 3.42g | 5% |
