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Picture of Feta Salsa Verde
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1793 kcal 90 %
  • Fat 188 g 289 %
  • Saturated 38 g 189 %
  • Carbs 16 g 5 %
  • Fiber 5 g 22 %
  • Protein 21 g 41 %
  • Cholesterol 104 mg 35 %
  • Sodium 1687 mg 70 %
  • Calcium 733 mg 73 %
  • Magnesium 78 mg 19 %
  • Potassium 614 mg 13 %
  • Iron 9 mg 50 %
  • Zinc 4 mg 40 %
  • Phosphorus 453 mg 65 %
  • Vitamin A 443 µg 49 %
  • Vitamin C 106 mg 118 %
  • Thiamin (B1) 0 mg 23 %
  • Riboflavin (B2) 1 mg 84 %
  • Niacin (B3) 3 mg 19 %
  • Vitamin B6 1 mg 50 %
  • Folate equivalent (total) 161 µg 40 %
  • Vitamin B12 2 µg 81 %
  • Vitamin D 1 µg 3 %
  • Vitamin E 24 mg 163 %
  • Vitamin K 1092 µg 910 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta Salsa Verde

Ingredients

  • 1 cup chopped flat-leaf parsley
  • 1/4 cup coarsely chopped mint
  • 1 teaspoon oregano leaves
  • 3/4 cup extra-virgin olive oil
  • 1 small garlic clove, smashed
  • 1 anchovy, preferably salt-packed, rinsed
  • 1 tablespoon drained capers
  • Juice of 1/2 lemon
  • 4 ounces feta cheese, crumbled

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