Greek Salad Sweet Potato Spaghetti

If you have about 40 minutes to spend in the kitchen, Greek Salad Sweet Potato Spaghetti might be an amazing gluten free, lacto ovo vegetarian, and primal recipe to try. For $2.15 per serving, you get a salad that serves 4. One serving contains 287 calories, 7g of protein, and 19g of fat. 18 people have tried and liked this recipe. If you have red wine vinegar, cucumber, sweet potato, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 69%. Greek-Style Salad with Spaghetti Squash, Spaghetti Squash Chopped Greek Salad, and Maple Sweet Potato Cakes with Curried Greek Yogurt are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 cup cherry tomatoes, halved

1/2 cucumber, chopped

Crumbled feta, for sprinkling

2 tablespoons flaxseed oil, plus more for drizzling

Juice of 1 lemon

1 cup pitted kalamata olives

1 teaspoon dried oregano, plus more for sprinkling

1/2 red onion, thinly sliced

2 teaspoons red wine vinegar

Salt and freshly ground black pepper

1 large sweet potato, peeled and spiralized

Equipment:

baking paper

baking sheet

oven

bowl

whisk

Cooking instruction summary:

Special equipment: A vegetable spiral slicer Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes. Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes. In another small bowl, whisk together the lemon juice, vinegar and oregano. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper. Drain the onion. Place the potato spirals in a serving bowl. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.

 

Step by step:


1. Special equipment: A vegetable spiral slicer

2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. Combine the onion and enough salted water to cover in a small bowl; let soak about 15 minutes.

4. Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Roast until just cooked through, about 10 minutes.

5. In another small bowl, whisk together the lemon juice, vinegar and oregano.

6. Whisking constantly, stream in the 2 tablespoons oil until combined; season with salt and pepper.

7. Drain the onion.

8. Place the potato spirals in a serving bowl.

9. Add the tomatoes, olives, cucumber and onion and toss. Sprinkle with feta and oregano.


Nutrition Information:

Quickview
286k Calories
6g Protein
19g Total Fat
24g Carbs
17% Health Score
Limit These
Calories
286k
14%

Fat
19g
29%

  Saturated Fat
5g
37%

Carbohydrates
24g
8%

  Sugar
7g
8%

Cholesterol
26mg
9%

Sodium
1106mg
48%

Get Enough Of These
Protein
6g
13%

Vitamin A
12536IU
251%

Calcium
212mg
21%

Vitamin E
3mg
21%

Vitamin B2
0.33mg
20%

Vitamin B6
0.39mg
19%

Vitamin C
15mg
19%

Fiber
4g
19%

Manganese
0.34mg
17%

Phosphorus
166mg
17%

Potassium
486mg
14%

Copper
0.24mg
12%

Vitamin B5
1mg
11%

Magnesium
41mg
10%

Vitamin B1
0.15mg
10%

Vitamin K
9µg
9%

Folate
35µg
9%

Zinc
1mg
9%

Vitamin B12
0.51µg
8%

Selenium
5µg
8%

Iron
1mg
8%

Vitamin B3
1mg
6%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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