|1 Pound Pouch Out of stock-no backorders||$6.99|
|5 Pounds Out of stock-no backorders||$31.45|
|15 Pounds Out of stock-no backorders||$89.10|
|25 Pounds Out of stock-no backorders||$139.75|
|50 Pounds Out of stock-no backorders||$262.10|
Contains: Onion & Garlic, Salt, Maltodextrin, Corn Syrup Solids, Citric Acid, Lemon Juice Solids, Sesame Seeds, Spices, Paprika, Bell Peppers, Lemon Oil and Parsley.
Usage: Greek Seasoning Recipes
Storage: Store in a cool dry place, away from heat, light, and humidity.
Nutrition Information (per 100 grams)
|Gram Weight (g)||100.00||Dietary Fiber (g)||5.75|
|Water (g)||3.36||Protein (g)||4.62|
|Calories (kcal)||243.27||Vitamin A - IU (IU)||1348.89|
|Calories from Fat (kcal)||23.41||Vitamin B1 (mg)||0.03|
|Fat (g)||2.60||Vitamin B2 (mg)||0.04|
|Saturated Fat (g)||0.38||Vitamin B3 - Niacin Equiv (mg)||0.56|
|Mono Fat (g)||0.63||Vitamin C (mg)||27.08|
|Poly Fat (g)||0.88||Minerals|
|Trans Fatty Acid (g)||0||Calcium (mg)||142.05|
|Cholesterol (mg)||0||Iron (mg)||2.20|
|Carbohydrates (g)||52.45||Phosphorus (mg)||52.75|
|Total Sugars (g)||7.03||Potassium (mg)||170.97|
*Values are calculated from literature and are not based on actual analysis.
Greek Twist Pasta Salad
1/2 cup shallots
2 tablespoons olive oil
2 tablespoons lemon juice
4 tablespoons olive oil
1/4 cup mayonnaise
1 tablespoon Spice Barn Greek Seasoning
8 ounces salad pasta of your choice
1/2 cup sliced ripe olives
4 ounce jar diced pimento
Cook shallots in olive oil until tender. Whisk dressing ingredients: lemon juice, olive oil, mayonnaise, Greek seasoning until well blended. Cook pasta and drain. Toss pasta, dressing, olives, and pimentos. Cover and chill overnight.
Lightly grease chicken breasts with olive oil and sprinkle lightly with Greek Seasoning. Grill over medium heat, covered, until done. Slice into 1/4 inch thick slices. Warm flatbread. While bread is warming, slice cucumbers and tomatoes. On warmed bread place chicken slices, tomatoes, cucumbers, lettuce, and dill dressing. Roll and serve.
Low Fat Greek Dip
16 ounces low fat plain yogurt
1/4 cup crumbled feta cheese
12 ounces roasted red bell peppers, chopped
2 teaspoons Spice Barn Dill Weed
1 teaspoon Spice Barn Greek Seasoning
1 clove minced garlic
Line a fine wire mesh strainer with a coffee filter; place over bowl and spoon in yogurt. Let stand 15 minutes. Spoon yogurt into mixing bowl, discarding liquid. Drain and chop roasted bell peppers. Combine all ingredients and chill 1 hour. Serve with pita chips.
Greek Penne with Feta Cheese
12 ounces marinated artichokes, chopped
4 ounces black olives, sliced
6 tomatoes, seeded and chopped
1/3 cup sliced green onions
4 ounces feta cheese, divided
1/3 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Spice Barn Parsley
1 teaspoon Spice Barn Basil
1 teaspoons sugar
1/4 teaspoon each: salt and pepper
2 teaspoons Spice Barn Greek Seasoning
12 ounces penne pasta
Blend artichokes, olives, tomatoes, green onions and half of feta. Blend oil, vinegar, and remaining seasonings and herbs and combine with artichoke mixture. Cook pasta according to package directions. Combine with vegetable mixture and top with remaining feta.