Arugula Salad Wint Sun-Dried Tomatoes and Capers
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 167.5 μg | (279 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 bunches Arugula (about 300 g)
- 2 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 10 sun-dried Tomatoes (preserved in oil)
- 2 Tbsps Caper
- 2 slices white bread
- 1 garlic clove
Preparation steps
1.
Rinse the arugula, trim the hard stems, and pat dry.
2.
Julienne the sun-dried tomatoes.
3.
Remove the crust from the white bread. Dice the bread into small cubes. Heat 1-2 tablespoons of the tomato oil in a pan. Peel the garlic and pass through a press into the pan. Toast the cubed bread until crispy and golden brown.
4.
Mix the vinegar and oil. Season to taste with salt and pepper. Mix the arugula with the dressing. Top with the sun-dried tomatoes and capers. Garnish with the croutons and serve.
