Greek Salad with Pickled Beet Olives Recipe

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Greek Salad with Pickled Beet Olives
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Ingredients
20
Count
Nutrition
248
Calories
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Ingredients:

Directions:

  1. + To make your pickled beet olives, start at least a day ahead.
  2. + In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
  3. + While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
  4. + When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
  5. + Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
  6. + Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
  7. + To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
  8. + Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
  9. + To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.
  10. + sodium count: Beet: 64mg per beet; Fennel: 45mg per 1 cup, 122mg per bulb; Low-sodium ricotta: 24mg per 1/4 cup depending on brand; Sundried tomato: 5mg per serving depending on brand; Cherry tomatoes: 7mg per 1 cup Nutritional analysis provided by Sodium Girl's Limitless Low-Sodium Cookbook
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 248.21 Kcal (1039 kJ)
Calories from fat 109.16 Kcal
% Daily Value*
Total Fat 12.13g 19%
Cholesterol 16.21mg 5%
Sodium 98.86mg 4%
Potassium 713.23mg 15%
Total Carbs 26.16g 9%
Sugars 15.77g 63%
Dietary Fiber 5.06g 20%
Protein 6.5g 13%
Vitamin C 98.6mg 164%
Vitamin A 1.5mg 49%
Iron 26.5mg 147%
Calcium 153.8mg 15%
Amount Per 100 g
Calories 56.63 Kcal (237 kJ)
Calories from fat 24.9 Kcal
% Daily Value*
Total Fat 2.77g 19%
Cholesterol 3.7mg 5%
Sodium 22.55mg 4%
Potassium 162.72mg 15%
Total Carbs 5.97g 9%
Sugars 3.6g 63%
Dietary Fiber 1.16g 20%
Protein 1.48g 13%
Vitamin C 22.5mg 164%
Vitamin A 0.3mg 49%
Iron 6mg 147%
Calcium 35.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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