Pasta Salad with Beef and Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 699 mg | (17 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams green wide Tagliatelle
- 250 grams cooked Beef
- 200 grams Cucumber
- 1 stalk Leeks
- ½ bunch Radish
- 100 grams soybean sprout (jarred)
- 2 Tbsps White vinegar
- 2 tsps Mustard
- 3 Tbsps vegetable oil
- 2 Tbsps Sour cream
- 1 Tbsp sherry
- 1 bunch Chives
Preparation steps
1.
Cook the pasta according to package directions. Drain. Cut beef into wide strips. Rinse the cucumber, cut off the ends and slice thinly. Rinse and slice the radishes.
2.
Rinse the leek, trim the ends and cut diagonally into pieces. Blanch the leek in a pot of boiling salted water for 3 minutes, drain.
3.
In a bowl, whisk together the vinegar, oil and mustard and season with salt and pepper. Stir in the sour cream and sherry. Drain the bean sprouts and add to the bowl of dressing along with the pasta, beef, cucumber, leek and radishes. Chop the chives and add to the bowl. Serve.
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