Italian Salad
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 99.5 g | (332 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 718 μg | (239 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 57.5 μg | (128 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 3,843 mg | (96 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 284 mg | (95 %) | ||
| Iron | 17 mg | (113 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 792 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 small Artichoke
- salt
- 1 lemon (juiced)
- 2 Endive
- 200 grams Cherry tomatoes
- 4 hardboiled eggs
- 100 grams black Olives (pitted)
- 100 grams Salami (in slices)
- 100 grams cooked ham (in slices)
- 100 grams Prosciutto (in slices)
- 4 Tbsps white balsamic vinegar
- 4 Tbsps olive oil
- peppers
Preparation steps
1.
Rinse the artichokes, trim, cut the hard blade tips and remove the outer leaves, cut in half and cook in boiling salted water with the lemon juice for about 5 minutes. Rinse and then drain well.
2.
Rinse, trim and cut up into individual chicory leaves. Lay 7-8 large leaves in a star shape on the plates and use the small leaves otherwise. Rinse, trim and quarter the tomatoes. Peel the eggs and also cut into quarters. Cut the olives into rings. Cut the sausage and the ham and put all prepared ingredients decoratively on the chicory leaves. Sprinkle with the balsamic vinegar and the oil, season with salt and pepper and serve.
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