Bell Pepper Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
338
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 221 mg | (233 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 750 grams Bell pepper (Red, green, yellow)
- 150 grams Feta
- 150 grams black Olives
- For the vinaigrette
- 2 onions
- 4 Tbsps White vinegar
- salt
- white freshly ground pepper
- 2 Tbsps fresh thyme
- 6 Tbsps olive oil
Preparation steps
1.
For the salad, cut bell peppers into quarters, taking care to remove the white seeds and ribs. Rinse bell peppers and cut into large pieces.
2.
Cut feta cheese into cubes. Mix bell peppers, feta cheese and olives. For the vinaigrette, peel the onions and chop finely.
3.
Season the vinegar with salt and pepper. Stir in onions and thyme. Whisk in oil and pour over the salad just before serving.
