Arugula Salad with Edible Flowers

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Arugula Salad with Edible Flowers
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
104
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie104 cal.(5 %)
Protein1 g(1 %)
Fat10 g(9 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K118 μg(197 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0 mg(0 %)
Folate21 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium198 mg(5 %)
Calcium85 mg(9 %)
Magnesium18 mg(6 %)
Iron1.1 mg(7 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.5 g
Uric acid14 mg
Cholesterol0 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
2 bunches Arugula
1 bunch Dill
1 handful edible Flowers (such as borage, nasturtium, orangentagetes, or marigold)
4 Tbsps olive oil
2 Tbsps White vinegar
salt
peppers (freshly ground)
How healthy are the main ingredients?
Arugulaolive oilDillsalt

Preparation steps

1.

Rinse, trim, and dry the arugula. Rinse the dill, dry, and remove the leaves.

2.

Mix together the arugula and the flowers, and divide into bowls. Mix together the olive oil and white wine vinegar. Season with salt and pepper, then drizzle over the salad.