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mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1471 kcal 74 %
  • Fat 111 g 171 %
  • Saturated 48 g 242 %
  • Carbs 70 g 23 %
  • Fiber 14 g 54 %
  • Protein 60 g 121 %
  • Cholesterol 271 mg 90 %
  • Sodium 3367 mg 140 %
  • Calcium 1692 mg 169 %
  • Magnesium 191 mg 45 %
  • Potassium 2344 mg 50 %
  • Iron 9 mg 47 %
  • Zinc 10 mg 93 %
  • Phosphorus 1195 mg 171 %
  • Vitamin A 764 µg 85 %
  • Vitamin C 234 mg 259 %
  • Thiamin (B1) 1 mg 71 %
  • Riboflavin (B2) 3 mg 209 %
  • Niacin (B3) 7 mg 46 %
  • Vitamin B6 2 mg 169 %
  • Folate equivalent (total) 251 µg 63 %
  • Vitamin B12 5 µg 200 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 10 mg 66 %
  • Vitamin K 167 µg 139 %

* 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.

Watermelon and Feta Salad with Chopped Vegetables recipes

Ingredients

  • 1 pound Campari or plum tomatoes, diced, drained
  • 1 1/2 cups diced seeded watermelon
  • 1 large green bell pepper, seeded, cut into 1/3-inch cubes
  • 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
  • 1/2 cup very thinly sliced radishes
  • 3 tablespoons olive oil, divided
  • 10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
  • 2 divided green onions, chopped, divided
  • 1/4 cup thinly sliced fresh mint leaves, divided
  • 1/2 cup plain Greek-style yogurt
  • 1 teaspoon dried oregano

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