Arabic Bread Salad
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 3 Romaine lettuce
- 4 stalks Celery
- 4 scallions
- 4 ripe Tomatoes
- 1 Baguette
- For the vinaigrette
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
For the salad: rinse lettuce, spin dry and tear into bite-sized pieces. Rinse and dry celery and scallions, cut into rings. Rinse tomatoes, cut off stalks and quarter, remove seeds and dice. Cut bread into slices and place on a lined with parchment paper baking sheet.
2.
Toast bread in preheated oven at 200°C (approximately 400°F) for about 5-10 minutes or until golden. Remove from oven and cool, break into pieces. Combine lettuce with vegetables and bread and transfer to plates. For the vinaigrette: whisk oil with vinegar, season with salt and pepper. Drizzle vinaigrette over salad and serve immediately.
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