Summer Salad with Edible Flowers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 456 mg | (46 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams mixed Lettuce (such as arugula, frisee lettuce)
- 20 grams edible Flowers (such as hollyhock, pansy, nasturtium, cornflower, borage, calendula, Cosmea)
- 3 Tbsps white balsamic vinegar
- 1 tsp Mustard
- 1 tsp honey
- 5 Tbsps Corn oil
- salt
- freshly ground peppers
- 250 grams Goat cheese
- 1 Beet (cooked and peeled)
Preparation steps
1.
Rinse and spin dry lettuce leaves, tear into smaller pieces, if needed. Rinse and shake dry edible flowers.
2.
Whisk vinegar with mustard, honey and olive oil and season with salt and pepper.
3.
Cut goat cheese and beetroot into slices. Arrange on plates and top decoratively with salad leaves and flowers. Drizzle with the dressing and serve.
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