Breadsalad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams freshly grated Parmesan
- 4 slices Whole Wheat Bread (150 grams)
- 5 Tbsps olive oil
- 6 Tomatoes
- 1 garlic clove
- 1 Cucumber
- 3 Tbsps balsamic vinegar
- 1 Tbsp lemon juice
- Sea salt
- peppers
- 1 handful Basil
Preparation steps
Place large round cookie cutter (about 10 cm in diameter) (approximately 4 inches) on a lined with a parchment paper baking sheet. Spread Parmesan cheese evenly in it. Make 4 more Parmesan circles on a baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 5 minutes or until cheese is melted and light golden brown. Remove from the oven and cool briefly. Detach from parchment paper and cool on a wire rack.
Cut off bread crusts and bread bread into pieces. Heat 3 tablespoons of olive oil in a pan and saute bread until golden brown and crispy. Drain on paper towels.
Rinse tomatoes, cut out stalks and cut tomatoes into pieces. Peel garlic and chop finely. Rinse cucumber (peel, if desired), halve lengthwise and cut into pieces.
Combine prepared vegetables in a bowl. Mix with remaining oil, balsamic vinegar and lemon juice. Season with salt and pepper and let stand for about 10 minutes.
Rinse basil, shake dry and chop coarsely.
Add croutons to the salad and garnsih with Parmesan crisps. Serve garnished with basil.
