Arugula and Peppers Salad
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 145.1 μg | (242 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Arugula
- 2 Red Bell pepper
- 150 grams Feta
- 2 Tbsps olive oil
- 2 Tbsps Canola oil
- 4 Tbsps apple cider vinegar
- 1 tsp Apple syrup
- salt
- freshly ground peppers
- 4 slices Prosciutto
Preparation steps
1.
Rinse and trim the arugula and spin dry. Rinse the peppers, remove the seeds and ribs and cut into strips. Cut the cheese into cubes about 1 cm (approximately 1/3 inch) in size. Place the arugula, the peppers and the cheese in a bowl.
2.
Whisk together the olive oil, canola oil, apple cider vinegar and apple juice. Whisk in 1 - 2 tablespoons of water, if desired, and season with salt and pepper.
3.
Cut the prosciutto into strips and fry briefly in a dry pan until crisp. Mix the salad with the dressing and sprinkle the prosciutto on top. Serve with an olive ciabatta.
