Artichoke Arugula Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 23 min.
Ready in
Calories:
306
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 67 g | (223 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 107.9 μg | (180 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 448 μg | (149 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 33.5 μg | (74 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,478 mg | (62 %) | ||
| Calcium | 409 mg | (41 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Arugula
- 8 Artichoke
- 200 grams button Mushroom
- 5 Tbsps olive oil
- ½ lemon (juiced)
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- salt
- freshly ground peppers
- 100 grams green Olives (pitted)
Preparation steps
1.
Rinse arugula, spin dry, trim and tear into small pieces as needed. Rinse artichokes, trim as needed and cut into quarters. Trim mushrooms and cut into halves or quarters depending on size. Heat 2 tablespoons oil in a pan and sauté mushrooms together with artichokes for 2-3 minutes. Remove the pan from the heat and pour in lemon juice. Let cool slightly, add remaining oil, vinegar and honey, mix well and season with salt and pepper.
2.
Cut olives in half. Arrange arugula and olive in salad bowls and cover with musroom and artichoke mixture. Serve immediately.
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