Arugula Salad with Raspberries
with Walnuts
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
438
calories
Calories
Healthy, because
Even smarter
Nutritional values
Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants. They may protect against diabetes, cancer, obesity, arthritis and other conditions and may even provide anti-aging effects. The arugula also provides vitamins, minerals and fiber.
If you don't have arugula, spinach is a great substitute in this salad.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.2 mg | (152 %) | ||
| Vitamin K | 106 μg | (177 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Arugula
- 6 Tbsps Walnut
- 6 ozs Raspberries
- 4 Tbsps White vinegar
- 6 Tbsps sunflower oil
- 2 Tbsps Nut oil
- salt
- freshly ground peppers
- 2 tsps sugar
Preparation steps
1.
Rinse and trim the arugula, pat dry, and tear into small pieces if necessary.
2.
Wipe the raspberries to remove any debris, and set some aside for garnish. Puree the remaining raspberries with the vinegar and oil. Season to taste with salt and pepper. Arrange the arugula on plates, and drizzle with the dressing. Top with the reserved raspberries and the walnuts, and serve.
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