Noodles on Mixed Salad with Yogurt Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 96.1 μg | (160 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 Lettuce (butter lettuce or other tender lettuce)
- 2 carrots
- 1 Bell pepper (red)
- 1 Cucumber (small)
- 2 scallions
- 1 Pear
- lemons (juice)
- salt
- peppers (freshly ground)
- 3 Tbsps sunflower oil
- 300 grams Whole Wheat Penne (whole wheat)
- 1 garlic clove
- 150 grams Yogurt (0.1% fat)
- 1 pomegranate
Preparation steps
Rinse and spin dry the lettuce, then tear into small. Rinse and peel the carrots, and cut diagonally into thin slices. Rinse, pat dry, and halve the bell pepper. Remove seeds and ribs, then cut into strips.
Rinse and wipe dry the cucumber, then halve lengthwise and remove the seeds with a spoon. Cut the cucumber halves crosswise into slices. Rinse and shake dry the scallions and slice diagonally into rings.
Rinse, wipe dry, and quarter the pear. Remove the core and cut crosswise into thin slices. Sprinkle the pear pieces with 2 tablespoons of lemon juice.
Arrange lettuce on large serving plate and top with the carrot, pepper, cucumber, scallions and pear. Whisk together the remaining lemon juice with salt, pepper and oil and drizzle evenly on the salad.
Cook pasta in boiling salted water until al dente. Drain.
Peel garlic and squeeze through a garlic press, then mix with yogurt and a little salt. Quarter the pomegranate lengthwise and loosen the kernels from the shell.
Nestle the warm pasta into the salad and drizzle with the yogurt dressing. Garnish with a sprinkling of pomegranate seeds. Serve immediately.
