Salad with Olives, Tomato and Eggs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
276
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Iceberg lettuce
- 4 eggs
- 250 grams Cherry tomatoes
- 100 grams green Olives (pitted)
- 1 shallot
- 4 Tbsps white balsamic vinegar
- 6 Tbsps olive oil
- 1 pinch sugar
- salt
- peppers (freshly ground))
- parsley (for garnish)
Preparation steps
1.
Rinse, trim, and drain the lettuce. Tear into small pieces. Soft boil cook the eggs, remove from the water, peel, and cut into sixths. Rinse the tomatoes and quarter. Drain the olives. Peel and finely chop the shallot.
2.
Mix the balsamic vinegar and olive oil. Season to taste with the sugar, salt, and pepper. Arrange all the salad ingredients on plates, and drizzle with the dressing. Garnish with the parsley.
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