Mixed Green Salad with Yogurt Dressing

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Mixed Green Salad with Yogurt Dressing
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
178
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie178 cal.(8 %)
Protein5.49 g(6 %)
Fat10.86 g(9 %)
Carbohydrates16.87 g(11 %)
Sugar added0 g(0 %)
Roughage4.09 g(14 %)
Vitamin A601.44 mg(75,180 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.73 mg(6 %)
Vitamin B₆0.19 mg(14 %)
Folate60.85 μg(20 %)
Pantothenic acid0.49 mg(8 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.01 mg(35 %)
Potassium527.39 mg(13 %)
Calcium215.69 mg(22 %)
Magnesium40.41 mg(13 %)
Iron4.58 mg(31 %)
Iodine0.76 μg(0 %)
Zinc0.51 mg(6 %)
Saturated fatty acids1.92 g
Cholesterol0.92 mg

Ingredients

for
4
For the salad
250 grams Celery root
1 Tbsp olive oil
3 Tbsps Vegetable broth
1 tsp Mustard
2 Tbsps Red wine vinegar
125 grams Yogurt (0.1% fat)
salt
peppers (from the mill)
2 Tbsps Pumpkin seed oil
1 onion
250 grams Lettuce
200 grams Arugula
½ bunch Radish
How healthy are the main ingredients?
ArugulaRadishPumpkin seed oilolive oilMustardsalt

Preparation steps

1.

Peel celery root and cut into very thin sticks. In a pan of hot oil, lightly fry celery root. Stir and add a little bit of vegetable broth, cover and cook until al dente. Drain, reserving the cooking liquid.

2.

For the dressing: combine the celery root liquid, mustard, and red wine vinegar. Mix in the yogurt, salt, pepper and pumpkin seed oil.

Peel the onions and finely dice.  Add the onion and celery root to the marinade, mixing well. Season with salt and pepper.

3.

Rinse and trim the radishes and slice. 

4.

Seperate the lettuce leaves, rinse, and shake dry. Keep the lettuce leaves whole.

5.

Rinse the arugula and shake dry.

Place the lettuce and arugula on a plate. Top with the onion and celery root mixture and garnish with radish slices.

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