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Picture of Summer Squash Salad with Arugula, Feta and Herbs
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 759 kcal 38 %
  • Fat 65 g 100 %
  • Saturated 13 g 65 %
  • Carbs 40 g 13 %
  • Fiber 13 g 51 %
  • Protein 19 g 38 %
  • Cholesterol 33 mg 11 %
  • Sodium 505 mg 21 %
  • Calcium 612 mg 61 %
  • Magnesium 211 mg 50 %
  • Potassium 2521 mg 54 %
  • Iron 7 mg 42 %
  • Zinc 4 mg 36 %
  • Phosphorus 473 mg 68 %
  • Vitamin A 435 µg 48 %
  • Vitamin C 228 mg 253 %
  • Thiamin (B1) 0 mg 40 %
  • Riboflavin (B2) 1 mg 104 %
  • Niacin (B3) 4 mg 27 %
  • Vitamin B6 2 mg 129 %
  • Folate equivalent (total) 412 µg 103 %
  • Vitamin B12 1 µg 26 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 10 mg 65 %
  • Vitamin K 728 µg 607 %

* 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.

Summer Squash Salad with Arugula, Feta and Herbs

Ingredients

  • 3 tablespoons lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 lemon
  • 3 summer squash (medium-sized yellow or green, about 3-4 cups sliced squash)
  • 6 ozs arugula leaves (baby, 3-4 handfuls)
  • ½ cup chopped fresh herbs (basil, mint and parsley)
  • ¼ cup feta cheese crumbled

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