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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a blender or food processor, combine 1 cucumber half, the yogurt, oil, vinegar, dill, ¼ teaspoon of the salt, and the pepper. Blend or process until smooth. | 2. Chop the remaining cucumber and add to the blender or food processor along with the feta. Pulse once or twice just to combine. | 3. In a large bowl, combine the spinach, turkey, tomatoes and the remaining salt. Toss the salad with the dressing and serve. | 4. Variations: Use fresh oregano instead of dill and/or add ½ cup of Greek olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1		peeled seeded halved	15.6	3.7752	0.6759999999999999	0.1144
plain yogurt	1/3	cup		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
feta cheese	1/4		crumbled	99.0	1.5338	5.3288	7.98
spinach	1 1/2		washed	49.5	8.775	4.95	0.675
turkey	1 1/2		cooked cut	972.4022	0.884	147.1523	38.3521
cherry tomato	2	cups	quartered	-	-	-	-

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