Arugula Salad with Vegetables and Poached Egg
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 76.1 μg | (127 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 250 grams Snow peas
- 300 grams Cherry tomatoes
- 100 grams Arugula
- 6 Artichoke hearts (in a jar)
- 4 eggs
- 2 Tbsps Vinegar
- For dressing
- ½ tsp Mustard
- 2 Tbsps White vinegar
- salt
- peppers
- 3 Tbsps olive oil
- 1 Tbsp chopped Fresh herbs
Preparation steps
1.
Rinse snow peas, trim, half crosswise and place in boiling salted water for 4 minutes. Blanch, drain and rinse in cold water, then drain again. Rinse and halve the tomatoes. Rinse, trim and spin dry the arugula. Cut artichoke hearts into halves or quarters.
2.
Mix mustard with white wine vinegar, drizzle in the olive oil, and season with salt and pepper to taste.
3.
Simmer water in a pot with salt and vinegar. Crack open one egg and place in a cup. Then pour the egg slowly into simmering water. Once the egg white and is firm, lift out with a slotted spoon. Repeat for each egg. Mix the salad ingredients with the dressing and arrange on plates. Place 1 poached egg on each salad and sprinkle with chopped herbs.
