Arugula Salad with Peppers and Walnut Vinaigrette
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs Arugula
- 2 yellow Bell pepper
- 1 red onion
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- 2 Tbsps chopped Walnut
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
- 4 Tbsps Walnut oil
Preparation steps
1.
Rinse the arugula, and remove the tough stems if necessary. Cut into bite-sized pieces. Rinse and half the peppers. Remove the seeds and membranes, and julienne crosswise. Peel, halve, and julienne the onion.
2.
Mix the vinegar with the lemon juice, walnut oil, and remaining salad ingredients. Season to taste with sugar, salt, and pepper. Arrange the prepared salad ingredients on plates and drizzle with the dressing, and serve.
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