Arugula Salad with Peas and Ham
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 141.4 μg | (236 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Arugula
- 150 grams Frozen pea
- 100 grams cooked ham (Thick slice without fat)
- 2 Tbsps White vinegar
- ½ tsp Mustard
- salt
- freshly ground peppers
- ½ tsp sugar
- 1 Tbsp olive oil
- 1 Tbsp Walnut oil
- 50 milliliters Whipped cream
Preparation steps
1.
Mix vinegar in a bowl with mustard, sugar, oils and cream, stir and season to taste with salt and pepper. Add frozen peas to the bowl, let rest for 30 minutes and then remove from the dressing.
2.
Rinse arugula, trim, remove rough stems, spin dry and tear into small pieces.
3.
Cut ham into 2-3 cm (approximately 1 inch) long sticks.
4.
To serve, mix arugula, ham and peas in a bowl and then arrange on plates. Drizzle with some dressing and garnish as desired with fried mint leaves.
