Arugula and Tomato Salad with Potato Cubes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Sweet potato
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 150 grams Cherry tomatoes
- 1 handful Arugula
- 2 Bell pepper (yellow and orange)
- 2 Tbsps White vinegar
- 1 pinch sugar
- 80 grams Sesame seeds
Preparation steps
1.
Peel potatoes, rinse, cut into small cubes and put into a steamer. Sprinkle with 1 tablespoon of oil, season with salt and pepper, cover and cook over boiling water until tender.
2.
Prepare salad. Rinse tomatoes and halve. Rinse and spin dry arugula, tear into smaller pieces if needed. Rinse peppers, cut in half, remove seeds and ribs and cut into small cubes.
3.
Prepare dressing. Combine the rest of oil with vinegar, season with salt, pepper and sugar.
4.
Combine salad ingredients and toss with the dressing. Place into small salad bowls.
5.
Coat potato cubes with sesame seeds, arrange on top of salad and serve.
