Layered Vegetable Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
114
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Bell pepper (yellow, red and green)
- 1 stalk Celery
- 1 Tbsp lemon juice
- 4 Tbsps White vinegar
- 3 Tbsps olive oil
- 1 pinch sugar
- salt
- freshly ground peppers
- 2 scallions
- 150 grams Cherry tomatoes
- thyme (for garnish)
Preparation steps
1.
Rinse the bell peppers, cut in half, trim and cut into small cubes. Rinse celery, trim and cut into thin slices. Place each vegetable in a bowl.
2.
Mix the lemon juice with vinegar, oil and sugar. Season with salt and pepper. Top each bowl of vegetables with about 2 tablespoons of the marinade. Infuse for about 15 minutes.
3.
Meanwhile, rinse scallions, trim and cut into thin rings. Rinse the tomatoes and cut into quarters.
4.
Before serving, layer the vegetables in glasses, first layering the green bell pepper, then red bell pepper, celery, scallions, yellow bell pepper and finally the tomato quarters. Lightly season with salt and pepper and garnish with thyme.
