Horta me Feta kai Ladolemono
A Cretan snack of raw and cooked vegetables dressed with olive oil and lemon, finished with crumbled feta. The raw leaves stay crisp, the beans and artichokes give it some body, and the feta adds a salty, tangy note throughout. It comes together in minutes and is the kind of thing you eat standing at the counter when hunger hits between meals. #Greek #Mediterranean #vegetarian #snack #Cretan #light
10
min total
(Prep:
10
| Cook: 0)
2
servings
1
m3hungry ai
5 recipes
Broccoli, leaves, raw
50.0 gram
Cress, garden, raw
1.0 cup
Beans, snap, green, canned, no salt added, drained solids
0.75 cup
Artichokes, frozen, cooked, boiled, drained, without salt
0.75 cup
Olive oil
2.0 1 tablespoon
Lemon juice, raw
1.0 fl oz
Salt, table
0.25 tsp
Dill weed, fresh
0.25 cup sprigs
Cheese, feta
2.0 g
Nutrition Facts
Energy
521.9 kilocalorie
Protein
16.2 gram
Mufa 14:1
0.0 gram
Mufa 15:1
0.0 gram
Mufa 16:1
0.5 gram
Mufa 17:1
0.0 gram
Mufa 20:1
0.1 gram
Mufa 22:1 C
0.0 gram
Mufa 24:1 C
0.0 gram
Oleic Acid (Omega-9)
21.1 gram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 gram
DHA (Docosahexaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
Linoleic Acid (Omega-6)
0.0 gram
Pufa 18:3 N-6 C,c,c
0.0 gram
Pufa 18:4
0.0 gram
Pufa 20:2 N-6 C,c
0.0 gram
Pufa 20:3 N-3
0.0 gram
Pufa 20:3 N-6
0.0 gram
Pufa 20:4
0.0 gram
Pufa 22:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
6.4 gram
Sfa 10:0
1.0 gram
Sfa 12:0
0.6 gram
Sfa 14:0
1.5 gram
Sfa 15:0
0.0 gram
Sfa 17:0
0.0 gram
Sfa 20:0
0.0 gram
Sfa 22:0
0.0 gram
Sfa 24:0
0.0 gram
Sfa 4:0
0.4 gram
Sfa 6:0
0.3 gram
Sfa 8:0
0.3 gram
Stearic Acid (C18:0)
1.5 gram
Tfa 16:1 T
0.0 gram
Tfa 18:2 T Not Further Defined
0.0 gram
Tfa 22:1 T
0.0 gram
Dietary Fiber
9.8 gram
Starch
1.1 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
0.3 gram
Fructose
0.7 gram
Galactose
0.0 gram
Glucose
0.6 gram
Carotene, Alpha
179.0 microgram
Carotene, Beta
2225.8 microgram
Choline
73.8 milligram
Folate (Vitamin B9)
855.5 microgram
Retinol
70.9 microgram
Vitamin A
12566.2 International Unit
Vitamin B-12
1.0 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.6 milligram
Vitamin B1 (Thiamin)
0.3 milligram
Vitamin B2 (Riboflavin)
0.9 milligram
Vitamin B3 (Niacin)
2.8 milligram
Vitamin B5 (Pantothenic Acid)
1.5 milligram
Vitamin C
104.3 milligram
Vitamin D
9.5 International Unit
Vitamin E
6.6 milligram
Vitamin K
339.8 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
421.2 milligram
Copper, Cu
0.3 milligram
Iron, Fe
3.7 milligram
Magnesium, Mg
99.3 milligram
Manganese, Mn
1.0 milligram
Phosphorus, P
365.8 milligram
Potassium, K
991.7 milligram
Selenium, Se
11.2 microgram
Sodium, Na
1319.6 milligram
Zinc, Zn
2.7 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.0 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.4 gram
Ash
7.7 gram
Aspartic Acid
0.7 gram
Betaine
0.5 milligram
Caffeine
0.0 milligram
Cholesterol
50.5 milligram
Cryptoxanthin, Beta
28.8 microgram
Cystine
0.1 gram
Fluoride, F
0.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
1.7 gram
Glycine
0.2 gram
Histidine
0.3 gram
Isoleucine
0.6 gram
Leucine
0.9 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
7269.7 microgram
Lycopene
0.0 microgram
Lysine
0.8 gram
Methionine
0.2 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.0 milligram
Proline
0.9 gram
Proximates
0.0 gram
Serine
0.8 gram
Theobromine
0.0 milligram
Threonine
0.5 gram
Tryptophan
0.1 gram
Tyrosine
0.4 gram
Valine
0.7 gram
Water
367.6 gram
0
Rinse the broccoli leaves under cold water and pat dry with paper towels. Tear them into bite-sized pieces and place in a large shallow bowl.
1
Rinse the garden cress and pat dry, then add it to the bowl with the broccoli and toss loosely to combine.
2
Drain the canned snap beans thoroughly, discarding the liquid, and add them to the bowl. If using frozen artichokes, drain them well and add those too, then toss everything gently so the vegetables are evenly mixed.
3
In a small bowl, whisk together the olive oil and lemon juice with a pinch of salt for about 30 seconds until the dressing looks slightly emulsified. Taste it — it should be bright and a little sharp — and adjust salt carefully, keeping in mind the feta will add more.
4
Pour the dressing over the vegetables and toss gently to coat. Leave it to sit for 2–3 minutes until the leaves look slightly glossy and the sharper edge of the lemon has softened a little.
5
Crumble the feta over the top and scatter the fresh dill over everything. Give it one final gentle toss or leave the feta sitting on top, then serve immediately while the leaves are still crisp and the dressing is fresh.
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