Lettuce Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 172.5 μg | (288 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams white Asparagus
- salt
- 2 Tbsps lemon juice
- 4 Tbsps grapeseed oil
- 300 grams mixed Lettuce (such as radicchio, lettuce, Lollo Rosso, Lollo Bianco, curly endive)
- 1 red onion
- ½ Cucumber
- 1 bunch Radish
- 2 Tbsps White vinegar
- 1 tsp freshly grated Horseradish
- freshly ground peppers
- sugar
- 3 Tbsps vegetable oil
- 1 Tbsp Dill
- 1 Tbsp Chervil
- 1 Tbsp mint
Preparation steps
1.
Peel asparagus, trim ends and cut stalks into smaller pieces. Cook in boiling salted water with a pinch of sugar for 12-15 minutes until al dente. Drain and sprinkle with lemon juice and grapeseed oil and let stand.
2.
Rinse and spin dry salad greens and tear into bite-sized pieces. Peel onion and cut into thin rings. Rinse cucumber and slice thinly. Rinse and dry radishes and quarter.
3.
Whisk vinegar with mustard, the rest of oil and asparagus marinade, season with salt, pepper and sugar. Arrange all salad ingredients ina bowl, toss with the dressing and sprinkle with herbs. Sprinkle with pepper and serve.
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