Arugula Salad with Artichokes and Tomatoes
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 135.6 μg | (226 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 can (425ml or approximately 14 ounces) Artichoke hearts
- 100 grams green, pickled garlic cloves (-Krätuer Olives)
- 250 grams Cherry tomatoes
- 200 grams Arugula
- 5 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- salt
- freshly ground pepper
- sugar
- 50 grams Parmesan
Preparation steps
1.
Drain artichokes and olives. Rinse tomatoes, pat dry and cut in halves. Rinse arugula and pat dry well. Mix oil and vinegar and season with salt, pepper and sugar. Toss salad ingredients with vinaigrette and arrange on plates. Garnish with Parmesan.
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