Vegetable Salad with Capers
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams day-old Ciabatta
- 400 grams Tomatoes
- 2 Bell pepper (1 small red and 1 small green)
- 1 bunch scallions
- 2 Tbsps parsley (finely chopped)
- 2 Tbsps Basil (finely chopped)
- 2 garlic cloves
- 3 Tbsps Red wine vinegar
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 1 Tbsp small Caper
Preparation steps
1.
For the salad, cut the ciabatta into cubes. Rinse and chop the tomatoes. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into fine dices. Rinse, trim and cut the scallion whites and greens into thin strips. Mix the ciabatta cubes, chopped tomatoes, diced bell peppers and scallions with chopped parsley and basil.
2.
Peel and chop the garlic. Mix the red wine vinegar with chopped garlic and olive oil to form the vinaigrette, and season with salt and pepper.
Mix the capers into the salad. Before serving, toss the salad with the vinaigrette and refrigerate for about 1 hour.
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