Tossed Green Salad with Bologna and Daikon
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
403
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 168.7 μg | (281 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,091 mg | (27 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Daikon radish
- 8 Radish
- 125 grams Batavia lettuce (or other soft leafy lettuce)
- 70 grams Arugula
- 175 grams Bologna sausage
- 1 Red onion
- 1 Tbsp White vinegar
- 1 tsp grainy Mustard
- salt
- peppers (freshly ground)
- 2 Tbsps Corn oil
- 1 Tbsp scallions
Preparation steps
1.
Rinse the daikon, trim the top and base, and peel.
2.
Divide the lettuce into individual leaves. Rinse, spin dry and tear into bite-sized pieces. Rinse the arugula and spin dry.
3.
Arrange the salad leaves on a platter. Cut or thinly slice the daikon. Peel and cube the bologna. Sprinkle the daikon and bolonga over the salad.
4.
For the salad dressing: Peel and finely dice the onion. In a bowl, whisk the white wine vinegar with 2 tablespoons water and mustard, and season with salt and pepper. Whisk the oil in gradually until emulsified. Stir in the onions and drizzle the dressing over the salad.
5.
Serve garnished with chives.
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