Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
276
Calories
20g
Protein
15g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 2 cups slivered fresh baby spinach
- 1 cup grated, peeled and seeded cucumbers
- 1 cup grated, peeled carrots
- 1 cup grated red radishes
- 1 tbsp extra virgin olive oil
- 1 tbsp rice vinegar
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ cup plain low-fat yogurt (optional)
Directions
1
In large bowl, toss spinach with cucumbers, carrots and radishes.
2
Divide salad into 4 individual serving dishes.
3
In small bowl, combine remaining ingredients for dressing with fork.
4
If creamier dressing is desired, mix in yogurt.
5
Pour into dressing container and serve with salad.
Recipe sourced from
fandom