From Health magazine
From Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood
Serves 4
Ingredients:
2 cucumbers, peeled and cut into chunks
16 pitted green olives
16 pitted black olives, such as kalamata
24 grape tomatoes, halved
2 cups feta cheese, crumbled
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of salt and pepper
1 tablespoon fresh mint, chopped
Instructions:
In a large bowl, combine the cucumbers, olives, tomatoes, and feta cheese. In a small bowl, mix the olive oil and lemon juice. Pour the dressing mixture over the vegetables. Season with salt and pepper to taste. Garnish with the mint.
Comments (4)
Please add nutrition information to your recipes so that your readers can decide for themselves whether something fits into their plan.
Yes, I’ll second that remark. This is supposed to be a “health” website, but you don’t give us anything to go on regarding how healthy these recipes are.
Calculating the calories using calorie-count.com, I come up with 292 calories per serving, with 186 (64%) from fat. That’s a lot of calories - and a lot of fat - from a salad. You’ll get about 65 mg of cholesterol and more than 800 mg of sodium from the feta cheese in that salad.
It’s kind of a stretch to consider that “healthy,” if you’re trying to lose weight and/or control cholesterol/sodium.
I would have cut down in half the olives, half the feta cheese and half the olive oil and more tomatoes.
The recipe sounds delicious, but feta cheese and olives are very fatty. Also my husband and daughter are alergic to cucumbers(very acidic) so I guess this recipe is out for me.