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Picture of Grilled Vegetable Salad With Roasted Garlic Vinaigrette & Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1200 kcal 60 %
  • Fat 77 g 118 %
  • Saturated 25 g 123 %
  • Carbs 98 g 33 %
  • Fiber 17 g 68 %
  • Protein 42 g 84 %
  • Cholesterol 134 mg 45 %
  • Sodium 3362 mg 140 %
  • Calcium 1115 mg 112 %
  • Magnesium 220 mg 52 %
  • Potassium 3019 mg 64 %
  • Iron 12 mg 66 %
  • Zinc 9 mg 83 %
  • Phosphorus 1055 mg 151 %
  • Vitamin A 710 µg 79 %
  • Vitamin C 317 mg 352 %
  • Thiamin (B1) 1 mg 94 %
  • Riboflavin (B2) 2 mg 179 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 3 mg 262 %
  • Folate equivalent (total) 387 µg 97 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 13 mg 88 %
  • Vitamin K 332 µg 277 %

* 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.

Grilled Vegetable Salad With Roasted Garlic Vinaigrette & Feta

Ingredients

  • For the salad
  • 1 bunch asparagus, grilled
  • 4 cups zucchini, (about 2 medium, grilled)
  • 1 orange bell pepper (or red or yellow, grilled)
  • 1 tablespoon olive oil
  • 1 pinch salt & black pepper
  • 1 bunch red leaf lettuce
  • 1 cup tomato, chopped
  • 1 cup feta, crumbled
  • 1 tablespoon balsamic glaze (for garnish)
  • 2 tablespoons fresh herbs (any combo of chives, basil, oregano, parsley)
  • For the roasted garlic vinaigrette
  • 2 bulbs roasted garlic
  • 1 cup (portion 1/2 cup, 1/2 cup)
  • 2 tablespoons canola oil
  • 2 tablespoons water
  • 1 tablespoon honey
  • 1/4 cup red wine vinegar
  • 1 1/4 teaspoons quality salt
  • 1/2 teaspoon black pepper

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