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Nutrition Facts
Serving Size 127 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 330 mg 14%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 2 g
Vitamin A 6% Iron 4%
Vitamin C 8% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cucumber, Tomato and Pickled Mushroom Salad
Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cucumber, peeled and sliced thin
1/4 cup(s) crumbled feta cheese
1/4 cup(s) kalamata olives, halved
1/2 cup(s) fresh San Marzano tomatoes, halved
1/4 cup(s) red onion, thinly sliced
1/2 cup(s) Byers' Best Pickled Mushrooms
1/4 cup(s) Ottavio Private Reserve Extra Virgin Olive Oil
2 Tbsp red wine vinegar
2 Tsp fresh oregano, roughly chopped
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Instructions

1
In a large bowl, mix together cucumbers, feta cheese, olives, tomatoes, red onion and pickled mushrooms.
2
In a small bowl, whisk together olive oil, red wine vinegar and oregano.
3
Pour dressing over salad and toss to combine.
4
Refrigerate 30 minutes before serving.

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