Arugula Salad with Cheddar and Grilled Vegetables
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
178
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 65.8 μg | (110 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 276 mg | (291 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful Arugula
- 2 yellow Bell pepper
- 2 red Bell pepper
- 2 Zucchini
- 250 grams Cherry tomatoes
- 100 grams Cheddar cheese
- Sea salt
- 2 Tbsps lemon juice
- coarsely ground peppers
Preparation steps
1.
Preheat oven to broil. Rinse and cut bell peppers into quarters, remove seeds and ribs, and place on a baking sheet lined with parchment paper. Rinse zucchini, cut into thick slices, and place on baking sheet with bell peppers. Drizzle olive oil over vegetables and season with salt. Watching carefully, broil vegetables until golden brown, 3-4 minutes.
2.
Rinse arugula, tear into bite-size pieces and place in a bowl. Rinse and halve cherry tomatoes and cut cheese into strips. Toss tomatoes and cheese with arugula. To serve, mix grilled vegetables into salad and season with sea salt, lemon juice and pepper.
