Belly Full · by Amy Flanigan★ 5.0 (10)
Cucumber Beet Salad
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 4%
CARBS 15G34% OF CAL
1G FIBER3G ADDED8G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 12G61% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumber and tangy pickled beets with crumbled feta cheese in a balsamic-mustard dressing. A fresh, healthy side or light lunch that's simple to prepare.
sideamericansaladgluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- salt and pepper ( , to taste)
- 1 large cucumber (, washed, dried, and sliced into thin rounds)
- 8 ounces pickled beets (, drained)
- 1/4 cup crumbled feta cheese
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 4%
CARBS 15G34% OF CAL
1G FIBER3G ADDED8G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 12G61% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 519mg
- Total sugar
- 11g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 64mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.