Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
477
Calories
14g
Protein
24g
Fat
56g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lbs. small red potatoes
- 1/2 C thinly sliced scallions
- 1/2 C thinly sliced radishes
- 1/2 C halved olives
- 6 lettuce leaves
- 1/2 C crumbled feta cheese
- 2 oz. chopped dried salami (optional)
- salt and pepper
- Vinaigrette ingredients:
- 2 tbsp. white wine vinegar
- 1 tsp. grated lemon zest
- 2 tsp. lemon juice
- 2 tsp. dijon mustard
- 2 tbsp. chopped fresh basil
- 1/2 tsp. chopped fresh oregano
- 2 tbsp. chopped parsley
- 1/4 C olive oil
Directions
1
Steam or cook potatoes until just tender.
2
While potatoes are cooking, prepare dressing: combine all ingredients except oil, then whisk in oil gradually, blending until thoroughly combined.
3
Drain potatoes, cut in half, and toss with dressing.
4
Let it cool. Add scallions, radishes, and olives and toss together.
5
Add salt and pepper to taste. Serve on a bed of lettuce leaves and garnish with feta and salami.
6
Category:Macedonian Recipes
7
Category:Macedonian Salads
Recipe sourced from
fandom