Vegetable Salad with Croutons
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small Romaine lettuce
- 1 bunch Radish
- 1 yellow Bell pepper
- 10 Cherry tomatoes
- 80 grams soybean sprout
- 2 slices Farmhouse bread (day-old)
- 1 Tbsp butter
- 1 onion
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Fresh herbs (chopped, mixed)
Preparation steps
1.
Separate lettuce into leaves, rinse and spin dry, tear into bite-sized pieces. Rinse radishes, trim and cut into quarters. Rinse bell papper and halve, remove seeds and ribs and cut into thin strips. Rinse and halve tomatoes. Rinse sprouts and drain. Mix all salad ingredients in a bowl.
2.
Cut off bread crusts and cut bread into small cubes. Heat butter in a pan and saute bread cubes until crispy and golden brown.
3.
Peel onion and chop finely. Whisk vinegar with yogurt, season with salt, pepper and herbs. Toss salad with the dressing and sprinkle wtih croutons. Serve.
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