Artichoke Salad with Chile Dressing
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
673
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 98.8 g | (329 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 626 μg | (209 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 39.4 μg | (88 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 3,400 mg | (85 %) | ||
| Calcium | 502 mg | (50 %) | ||
| Magnesium | 253 mg | (84 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 716 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 little baby Artichoke
- salt
- lemons (juiced)
- salt
- freshly ground peppers
- 4 Tbsps White vinegar
- 10 Tbsps olive oil
- ½ carrot (cut in slices)
- 1 Tbsp coarsely chopped parsley (or thyme leaves)
- 1 onion (cut in stripes)
- 1 chopped garlic clove
- 1 red chili pepper
- 1 sprig thyme
Preparation steps
1.
Cut the stems of the artichokes, discard the lower leaves and trim the hard blade tips.
2.
Blanch the artichokes in boiling salted water with lemon juice and thyme for about 30 minutes. Lift out the artichokes and allow to drain briefly.
3.
Mix the vinegar with olive oil, and season with salt and pepper to make a dressing. Rinse the chile pepper, halve, remove the seeds and ribs. Mix the dressing with sliced carrots, herbs, onions and garlic. Add the cooked artichokes and chile pepper to the dressing, toss thoroughly and let stand for a while.
Serve the salad with baguette.
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