Name: Turkish Salad
Ingredients: 3 tbsps fresh mint, chopped; 4 tbsps olive oil; 4 lemons; 2 tbsps black olives; 1/2 cup sweet corn; 1 cucumber; 1 head medium lettuce; 1 medium red onion; 4 sprigs parsley, flat leaved; 4 large whole tomatoes; 1/2 cup red kidney beans, cooked

Ingredients

3 tbsps fresh mint, chopped

1 head medium lettuce

1 medium red onion

4 sprigs parsley, flat leaved

4 large whole tomatoes

1/2 cup red kidney beans, cooked

Directions

1.	All ingredients (apart from lemons) should be finely chopped and placed in a large salad bowl.
2.	Add olive oil, then grate the zest of the lemon and add to mix before juicing the lemons and adding the juice.
3.	Mix thoroughly and enjoy!
4.	Note: this recipe is a good have-in-fridge standby for snacking, a light lunch on its own, or perfect as a side dish with a main course.

Nutritional Summary

There are 315 calories in 1 serving of Turkish Salad.

Calorie Breakdown: 38% fat, 51% carbs, 12% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

315

% Daily Values*

Total Fat

15.42g

20%

Saturated Fat

2.181g

11%

Trans Fat

-

Polyunsaturated Fat

2.207g

Monounsaturated Fat

10.391g

Cholesterol

0mg

0%

Sodium

71mg

3%

Total Carbohydrate

46.47g

17%

Dietary Fiber

13.9g

50%

Sugars

10.74g

Protein

10.76g

Vitamin D

-

Calcium

154mg

12%

Iron

4.04mg

22%

Potassium

1305mg

28%

Vitamin A

126mcg

14%

Vitamin C

118mg

131%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.