facebook Recipe of the Month: Persian Salad
sample

February 2019

Makes 5 servings 
Ready in 10 minutes

Ingredients:

  • 2 cucumbers (seeded, diced)
  • 4 medium tomatoes (diced)
  • 1 medium red onion (diced)
  • 2 tablespoon fat-free feta cheese (crumbled)
  • 1/4 cup chopped, parsley 
  • 2 limes (juiced)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon black pepper

Preparation:

    1. Combine cucumbers, tomatoes, onion, feta cheese and parsley in 
      a bowl.

    2. Refrigerate mixture for 20 minutes.

    3. In another bowl, mix lime juice, oil and pepper for the dressing and whisk well.

    4. Pour the dressing over vegetables and serve.

Nutrition Information:

  • Calories: 88 
  • Total Fat: 4.0g 
  • Saturated Fat: 0.5g 
  • Trans Fat: 0.0g 
  • Polyunsaturated Fat: 0.5g 
  • Monounsaturated Fat: 2.5g 
  • Cholesterol: 0 mg 
  • Sodium: 86mg 
  • Total Carbohydrate: 13g 
  • Dietary Fiber: 3g 
  • Sugars: 7.4g 
    Protein: 3g
     

Adapted from: https://recipes.heart.org/en/recipes/simple-persian-salad

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