13 Ingredients
  • 1 1/2 cups vegetable oil
  • 1 leek, white and pale green parts only, cut into 3-inch julienne
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 English cucumber, peeled, quartered lengthwise, and sliced crosswise 1/3 inch thick
  • 1 pint grape tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 1 Romaine heart, sliced 1/2 inch thick
  • 6 ounces store-bought stuffed grape leaves, halved
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 4 ounces Greek feta cheese
Nutrition
1199
60% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

169% 110

Saturated

61% 12

Trans

- 1

Monounsaturated

- 73

Polyunsaturated

- 18

Carbs

15% 46

Carbs (net)

- 30

Fiber

61% 15

Sugars

- 13

Sugars, added

- 0

Protein

33% 17

Cholesterol

8% 25

Sodium

37% 896

Calcium

41% 413

Magnesium

26% 110

Potassium

17% 790

Iron

26% 5

Zinc

21% 2

Phosphorus

42% 294

Vitamin A

106% 956

Vitamin C

27% 24

Thiamin (B1)

17% 0

Riboflavin (B2)

38% 0

Niacin (B3)

15% 2

Vitamin B6

48% 1

Folate equivalent (total)

54% 215

Folate (food)

- 215

Folic acid

- 0

Vitamin B12

20% 0

Vitamin D

1% 0

Vitamin E

150% 22

Vitamin K

127% 153
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