Mixed Green Salad with Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 78.9 μg | (132 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 1,468 mg | (37 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams small Beets
- 400 grams small, waxy potatoes
- 2 red Bell pepper
- 200 grams Pearl onion
- 250 grams Plum tomato
- ½ Cucumber
- 150 grams mixed Lettuce (such as frisée, oak leaf and arugula)
- 4 Tbsps White vinegar
- 1 pinch sugar
- salt
- peppers
- 4 Tbsps sunflower oil
- 2 Tbsps freshly chopped Fresh herbs (such as dill, chervil and chives)
Preparation steps
1.
Rinse the beets and potatoes and steam together over simmering water about 25 minutes. Then allow to cool briefly, peel, let cool completely and cut into pieces or strips.
2.
Rinse bell pepper, halve, peel (preferably with a potato peeler) and cut into strips. Peel the onions and blanch in salted water. Rinse in cold water and drain. Rinse and slice the tomatoes. Rinse cucumber, cut in half lengthwise and slice thinly. Rinse the lettuces, spin dry and tear into smaller pieces as needed.
3.
Arrange all prepared salad ingredients on plates. For the dressing, mix the vinegar with 1-2 tablespoons of water and season with sugar, salt and pepper. Whisk in oil. Arrange herbs over salads and drizzle with dressing before serving.
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