Greek · Lunch
Wild Greens Salad (Low-Chol)
A Greek horta salad of blanched wild greens—chard, dandelion, and spinach—dressed with olive oil, lemon juice, and garlic. Scattered with scallion and a light crumble of reduced-fat feta cheese, it delivers bitter-sweet herbaceous flavor without heavy cholesterol loads.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
271Calories
13.6gProtein
18.8gFat
18.6gCarbs
4.7gSugar
9.6gFiber
515mgSodium
25mgChol
4.3gSat Fat
1735mgPotassium
490mgCalcium
6.9mgIron
0.2mcgVitamin B12
107mgVitamin C
vegetarian
gluten-free
low-cholesterol
low-carb
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Wash chard, dandelion greens, and spinach thoroughly. Roughly chop chard and dandelion leaves; leave spinach whole.
2
Blanch chard and dandelion greens in boiling water over high heat for 3 minutes until stems soften and leaves turn deep green.
3
Add spinach and blanch over high heat 1 minute more until wilted and bright green; drain gently and cool.
4
Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper together. Toss cooled greens with dressing, scatter scallion and crumbled feta on top, and plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chard
- 2.8 oz80g dandelion greens
- 2.2 oz60g baby spinach
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 22 small clove garlic
- 22 scallion
- 1.4 oz40g reduced-fat feta-style cheese
- 1/2 tsp1/2 tsp dried oregano
- a pinch of salt
- a pinch of black pepper
