Spiralized Greek Style Salad

Spiralized Greek Style Salad is a gluten free, lacto ovo vegetarian, and primal side dish. One serving contains 198 calories, 6g of protein, and 16g of fat. This recipe serves 6. For $1.71 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of red onion, oregano, feta, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by A Cedar Spoon. It is an affordable recipe for fans of Mediterranean food. With a spoonacular score of 76%, this dish is solid. Try Spiralized Cucumber Greek Salad, Spiralized Greek Cucumber Salad with Lemon and Feta, and Spiralized Caramelized Onion Greek Yogurt Dip for similar recipes.

Servings: 6

 

Ingredients:

1 bell pepper, seeds removed, sliced

1 english cucumber, spiralized

3 Tablespoons Extra Virgin Olive Oil

5 oz. feta in brine, drained, chopped

Fresh parsley, chopped

Green onion, chopped

1 lemon, juiced

1 cup kalamata olives

1 teaspoon oregano

1/4 cup pepperoncinis

1/2 small red onion, thinly sliced

1 Tablespoon red wine vinegar

Salt and pepper to taste

3 large, ripe tomatoes, chopped

1 medium zucchini, spiralized

Equipment:

canning jar

bowl

Cooking instruction summary:

Instructions Spiralize your zucchini and cucumber and lay them in a single layer on a paper towel. Sprinkle with salt and let the moisture come out. After 15 minute pat dry. Place the zucchini and cucumber in a large salad bowl. Top with the tomatoes, red onion, bell pepper, olives, feta cheese and pepperoncinis. In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine. Pour over the salad and gently toss. Add salt and pepper to taste. Garnish with fresh parsley and green onion.

 

Step by step:


1. Place the zucchini and cucumber in a large salad bowl. Top with the tomatoes, red onion, bell pepper, olives, feta cheese and pepperoncinis. In a mason jar or a salad dressing container combine the lemon juice, olive oil, red wine vinegar, oregano and stir or shake to combine.

2. Pour over the salad and gently toss.

3. Add salt and pepper to taste.

4. Garnish with fresh parsley and green onion.


Nutrition Information:

Quickview
203k Calories
5g Protein
15g Total Fat
11g Carbs
28% Health Score
Limit These
Calories
203k
10%

Fat
15g
25%

  Saturated Fat
5g
32%

Carbohydrates
11g
4%

  Sugar
6g
8%

Cholesterol
21mg
7%

Sodium
821mg
36%

Get Enough Of These
Protein
5g
12%

Vitamin K
103µg
98%

Vitamin C
58mg
71%

Vitamin A
2105IU
42%

Vitamin E
2mg
20%

Vitamin B6
0.35mg
18%

Vitamin B2
0.3mg
18%

Calcium
170mg
17%

Potassium
516mg
15%

Fiber
3g
14%

Folate
57µg
14%

Phosphorus
141mg
14%

Manganese
0.28mg
14%

Magnesium
38mg
10%

Vitamin B1
0.13mg
9%

Zinc
1mg
8%

Iron
1mg
8%

Copper
0.15mg
8%

Vitamin B3
1mg
7%

Vitamin B12
0.4µg
7%

Vitamin B5
0.63mg
6%

Selenium
4µg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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