Greek Salad

Nutrition Facts

Serving Size 1 EACH

Calories 593

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 56g

86%

Sat. Fat 14.3g

- - -%

Trans Fat 0g

Cholesterol 50.6mg

- - -%

Sodium 1024.9mg

45%

Amount/Serving

%DV*

Tot. Carb. 13g

Dietary Fiber 3.6g

11%

Sugars 6.3g

Includes 0g Added Sugars

Protein 10.3g

Vitamin D - 0mcg - 0%

Calcium - 336.4mg - 34%

Iron - 1.4mg - 17%

Potassium - 460.2mg - 10%

INGREDIENTS: HERITAGE TUSCAN LETTUCE MIX (green leaf lettuce, red leaf lettuce, tangos lettuce, lolla rosa lettuce, batavia lettuce, oak lettuce), Lemon-Mustard Vinaigrette (CORN OIL (corn oil ), WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), SUGAR (sugar), GARLIC PEELED, DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), FETA CHEESE (feta cheese (pasteurized milk, salt, cheese cultures, enzymes), potato starch and powdered cellulose (added to prevent caking), natamycin (a natural mold inhibitor) Contains: milk ), FRESH RED ONIONS, GRAPE TOMATOES, ENGLISH CUCUMBER, KALAMATA OLIVES (kalamata pitted olives, water, sea salt, red wine vinegar, olive oil.)

ALLERGENS: Milk

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.