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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop vegetables and toss tomato, olive, cucumber, and feta with washed spinach leaves, in a large salad bowl. | 2. Heat 2 tbsp olive oil in a frying pan. Coarsely grate tempeh and add to oil with fresh oregano (or 1 tsp dried). Fry over medium heat until browned. Set aside tempeh and put frying pan back on stove. | 3. Fry shallots in pan until browned. Remove from heat and add to tempeh, place in fridge to cool. | 4. Mix vinegar, remaining olive oil, and spices in a cup. Whisk with fork until blended. | 5. Pour dressing over salad, add cooled tempeh/shallot mix, and toss lightly. | 6. Serve in two bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach leaf	4	cups		180.96	26.2704	22.6512	3.5568
cherry tomato	10		chopped	-	-	-	-
cucumber	1/3	cup	chopped	5.32	0.9576	0.2616	0.0709
kalamata olive	10		sliced	-	-	-	-
shallot	1/2		sliced	57.6	13.44	2.0	0.08
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64
tempeh	4	ounces	grated	217.7241	8.6636	23.0084	12.247
oregano leaf	2	tablespoons		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.