Arugula and Asparagus Salad

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Arugula and Asparagus Salad
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
227
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie227 cal.(11 %)
Protein8 g(8 %)
Fat16 g(14 %)
Carbohydrates12 g(8 %)
Sugar added2 g(8 %)
Roughage5.3 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E8 mg(67 %)
Vitamin K229.1 μg(382 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate308 μg(103 %)
Pantothenic acid1.8 mg(30 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C103 mg(108 %)
Potassium757 mg(19 %)
Calcium232 mg(23 %)
Magnesium72 mg(24 %)
Iron3.1 mg(21 %)
Iodine24 μg(12 %)
Zinc1.7 mg(21 %)
Saturated fatty acids3.2 g
Uric acid83 mg
Cholesterol4 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
1 kilogram green Asparagus
salt
8 pickled Pepperoncini
100 grams green Olives
200 grams Arugula
4 Tbsps balsamic vinegar
2 Tbsps lemon juice
1 tsp sweet Mustard
2 tsps honey
4 Tbsps olive oil
freshly ground pepper
2 Tbsps fresh Parmesan
How healthy are the main ingredients?
ArugulaOliveolive oilParmesanhoneyMustard

Preparation steps

1.

Cut off the lower ends from the asparagus and peel if necessary. Cook in boiling water for 4-5 minutes until al dente. Rinse cold and halve lengthwise.

Halve the peperoncini lengthwise. Cut the olives into slices. Trim and rinse the arugula and shake dry.

Arrange the salad ingredients on a plate.

For the dressing, mix the vinegar, lemon juice, mustard and honey. Stir in the olive oil and season with salt and pepper.

Drizzle the dressing over the salad and serve showered with the Parmesan.

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