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Picture of Watermelon, Feta, and Arugula Salad with Balsamic Glaze
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 959 kcal 48 %
  • Fat 45 g 70 %
  • Saturated 27 g 134 %
  • Carbs 111 g 37 %
  • Fiber 7 g 29 %
  • Protein 40 g 79 %
  • Cholesterol 177 mg 59 %
  • Sodium 2320 mg 97 %
  • Calcium 1300 mg 130 %
  • Magnesium 231 mg 55 %
  • Potassium 2062 mg 44 %
  • Iron 7 mg 36 %
  • Zinc 8 mg 69 %
  • Phosphorus 884 mg 126 %
  • Vitamin A 762 µg 85 %
  • Vitamin C 121 mg 135 %
  • Thiamin (B1) 1 mg 65 %
  • Riboflavin (B2) 2 mg 158 %
  • Niacin (B3) 5 mg 29 %
  • Vitamin B6 1 mg 115 %
  • Folate equivalent (total) 238 µg 59 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 2 mg 11 %
  • Vitamin K 159 µg 133 %

* 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, Feta, and Arugula Salad with Balsamic Glaze

Ingredients

  • 1 5-ounce package baby arugula
  • 8 cups 3/4-inch cubes seedless watermelon
  • 1 7-ounce package feta cheese, crumbled
  • 2 tablespoons balsamic vinegar glaze

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