Arugula and Asparagus Salad
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 229.1 μg | (382 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 757 mg | (19 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
