The Salad GuideFor a salad that keeps you full
The salads people order

How many calories are in a Greek salad?

350calories with 2 tbsp of olive oil and vinegar, 3 to 1

9 g of protein, 6.2 g of fiber. The biggest line is the olive oil and vinegar, 3 to 1, 179 calories.

C+ Clears 4 of 6 meters as a meal. Misses Muscle and Hunger.

About 352 calories with 2 tablespoons of oil and vinegar, and 9 g of protein. It’s built here on 3 cups of romaine with a tomato, half a cup of cucumber, a quarter cup of onion, an ounce of feta and five olives.

Everything in a Greek salad is real food, and it clears Processing, Nutrients and Glucose with room to spare. Its weak spot is protein. An ounce of feta has 4 g, so the whole bowl is under a third of most people’s meal line, and it misses Muscle and Hunger and comes out a C+. The dressing is half the calories, which we’re happy with when it’s olive oil, but at 4 tablespoons it’s about 359 on its own. The feta and olives also bring about 510 mg of sodium.

We’d add protein. A 3 oz can of tuna brings 22 g for 99 calories and makes it an A at about 450 calories. A palm of grilled chicken, the builder’s pick, makes it an A+ at about 490.

The six meters

Each meter's name opens its page on meals.guide, which explains the six jobs a meal does.

Sodium 530 mg, 70% of a meal's share of the day's 2,300 mg. Salt isn't one of the six meters, so it never changes the grade.

Part by part

IngredientAmountCaloriesProteinFiber
Romaine3 cups, 168 g243 g3 g
Tomato1 tomato, 123 g261 g1.4 g
Cucumberhalf a cup, 52 g70.5 g0.4 g
Oniona quarter cup, 40 g150.5 g0.7 g
Feta1 oz, 28 g754 g0 g
Black olives5 large, 22 g250 g0.7 g
Olive oil and vinegar, 3 to 12 tbsp, 29 g1790 g0 g
Total462 g3529 g6.2 g

At three amounts of dressing

Olive oil and vinegar, 3 to 1CaloriesDressing's shareGrade
1 tbsp26034%C+
2 tbsp35051%C+
4 tbsp, a ladle or a 2 oz cup53068%C+
What we'd change

Add a palm of chicken breast

C+toA+

Graded on meals.guide's six meters for a 170 lb person eating 2,000 calories over three meals. Food values from the USDA's Nutritive Value of Foods.

1 sources
  1. Gebhardt SE, Thomas RG. Nutritive Value of Foods. USDA ARS, Home and Garden Bulletin 72, 2002ars.usda.gov
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