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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Greek Salad

    Lobo
    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Greek Salad Empty Greek Salad

    Post by Lobo Fri 19 Jun 2015, 9:57 pm

    Greek Salad Nu00315%20billboard

    [size=18]Greek Salad

    Dietitian's tip:

    Although spinach is a good source of iron and calcium, the oxalic acid in this vegetable prevents their absorption. Vitamin C can help reverse this. Eating this salad along with vitamin C-containing juice or fruit, such as oranges, can help improve absorption.
    Serves 8

    Ingredients

    [/size][list="margin: 2px 0px 15px 15px; padding-right: 0px; padding-left: 0px; list-style: disc;"]
    For the vinaigrette[*]1 tablespoon red wine vinegar
    [*]1 tablespoon fresh lemon juice
    [*]2 teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
    [*]1/2 teaspoon salt
    [*]1/4 teaspoon freshly ground black pepper
    [*]2 1/2 tablespoons extra-virgin olive oil
    [*]1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes
    [*]1 pound spinach, stemmed and torn into bite-sized pieces
    [*]1 English (hothouse) cucumber, peeled, seeded and diced
    [*]1 tomato, seeded and diced
    [*]1/2 red onion, diced
    [*]2 tablespoons pitted, chopped black Greek olives
    [*]2 tablespoons crumbled feta cheese
    [/list]
    [size]

    Directions

    Position a rack in the lower third of the oven and preheat to 450 F (230 C). Lightly coat a baking sheet with olive oil cooking spray.
    To make the vinaigrette, whisk together the vinegar, lemon juice, oregano, salt and pepper in a small bowl. While whisking, slowly add the olive oil in a thin stream until emulsified. Set aside.
    Spread the eggplant cubes in a single layer on the prepared baking sheet. Spray the eggplant with olive oil cooking spray. Roast for 10 minutes. Turn the cubes and roast until softened and lightly golden, 8 to 10 minutes longer. Set aside and let cool completely.
    In a large bowl, combine the spinach, cucumber, tomato, onion and cooled eggplant. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly. Divide the salad among individual plates. Sprinkle with the olives and feta. Serve immediately.

    Nutritional analysis per serving

    [/size]

    • Total carbohydrate 9 g
    • Dietary fiber 3 g
    • Sodium 245 mg
    • Saturated fat 1 g
    • Total fat 5 g



    • Cholesterol 2 mg
    • Protein 3 g
    • Monounsaturated fat 3 g
    • Calories 88

    [size]

    DASH Eating Plan Servings

    Mayo Clinic Healthy Weight Pyramid Servings

    Diabetes Meal Plan Choices

    THIS RECIPE IS ONE OF 150 RECIPES COLLECTED IN THE NEW MAYO CLINIC COOKBOOK, PUBLISHED BY MAYO CLINIC HEALTH INFORMATION AND OXMOOR HOUSE, AND WINNER OF THE 2005 JAMES BEARD AWARD.[/size]
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