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Picture of Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1243 kcal 62 %
  • Fat 104 g 159 %
  • Saturated 43 g 217 %
  • Carbs 33 g 11 %
  • Fiber 7 g 30 %
  • Protein 55 g 109 %
  • Cholesterol 265 mg 88 %
  • Sodium 3438 mg 143 %
  • Calcium 1590 mg 159 %
  • Magnesium 184 mg 44 %
  • Potassium 956 mg 20 %
  • Iron 6 mg 31 %
  • Zinc 11 mg 99 %
  • Phosphorus 1278 mg 183 %
  • Vitamin A 1097 µg 122 %
  • Vitamin C 246 mg 274 %
  • Thiamin (B1) 1 mg 70 %
  • Riboflavin (B2) 3 mg 212 %
  • Niacin (B3) 5 mg 30 %
  • Vitamin B6 2 mg 156 %
  • Folate equivalent (total) 230 µg 57 %
  • Vitamin B12 5 µg 210 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 4 mg 23 %
  • Vitamin K 193 µg 160 %

* 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.

Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts

Ingredients

  • 1 5-ounce container herb salad mix
  • 1 cup coarsely chopped roasted red peppers from jar
  • 1/2 cup walnut halves or pecan halves, toasted
  • 1 10.5-ounce jar feta cheese in oil with herbs and spices
  • 1 tablespoon red wine vinegar

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