French Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
264
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 112.8 μg | (188 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams green Beans
- salt
- 1 Lettuce
- 4 Plum tomato
- 1 Red onion
- 2 green Bell pepper
- 1 stalk Celery
- 2 sprigs Basil
- 2 hardboiled eggs
- 80 grams black Olives (pitted as desired)
- 4 Anchovy fillet
- 6 Tbsps olive oil
- 4 Tbsps Red wine vinegar (or raspberry vinegar)
- peppers (ground)
Preparation steps
1.
Rinse and blanch the beans in salted water for 6-8 minutes. Chill with cold water and drain well.
2.
Rinse and spin dry the lettuce and cut into small chunks. Rinse the tomatoes, remove the stems, and slice. Peel, halve and thinly slice the onion. Rinse and halve the peppers, and cut into strips. Rinse and slice the celery. Rinse and shake dry the basil and pluck off the leaves. Peel and quarter the eggs. Arrange all prepared salad ingredients along with the drained olives on plates and garnish with one anchovy.
3.
For the dressing: mix the oil with the vinegar, salt and pepper to taste. Drizzle and serve over salad.
