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Picture of Watermelon & Feta Salad with Lemon Vinaigrette
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1885 kcal 94 %
  • Fat 178 g 274 %
  • Saturated 25 g 124 %
  • Carbs 63 g 21 %
  • Fiber 6 g 25 %
  • Protein 28 g 56 %
  • Cholesterol 89 mg 30 %
  • Sodium 2164 mg 90 %
  • Calcium 588 mg 59 %
  • Magnesium 266 mg 63 %
  • Potassium 1319 mg 28 %
  • Iron 7 mg 41 %
  • Zinc 8 mg 74 %
  • Phosphorus 810 mg 116 %
  • Vitamin A 383 µg 43 %
  • Vitamin C 83 mg 92 %
  • Thiamin (B1) 1 mg 52 %
  • Riboflavin (B2) 1 mg 89 %
  • Niacin (B3) 5 mg 33 %
  • Vitamin B6 1 mg 61 %
  • Folate equivalent (total) 107 µg 27 %
  • Vitamin B12 2 µg 70 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 26 mg 174 %
  • Vitamin K 449 µg 374 %

* 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 Salad with Lemon Vinaigrette

Ingredients

  • 4 cups watermelon
  • 2/3 cup crumbled, creamy feta
  • 1/2 cup toasted pine nuts
  • 1/3 cup chopped Italian parsley
  • 3 teaspoons fresh squeezed lemon juice
  • 1/2 cup canola oil (or other bland oil)
  • salt, to taste
  • pepper, to taste

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