Asparagus and Radicchio Salad with Strawberries and Vanilla Oil
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 102.5 μg | (171 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 304 μg | (101 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram white Asparagus
- 1 (whole) lemon
- 1 Tbsp sugar
- 1 Tbsp butter
- 100 grams Radicchio
- ½ bunch Chervil
- 200 grams Strawberries
- 1 Vanilla bean
- 8 Tbsps lemon juice
- 4 Tbsps Orange juice
- 8 Tbsps Safflower oil
- salt
- freshly ground peppers
- sugar
Preparation steps
1.
Peel the asparagus, remove the woody ends and place in boiling salted water with a halved lemon, sugar and butter. Cover and simmer over low heat about 20 minutes. Rinse the radicchio and chervil and spin dry.
2.
Rinse, trim and cut the strawberries lengthwise into slices. Cut the vanilla bean in half lengthwise, scrape out the seeds and mix with the lemon, orange and safflower oil. Season the vinaigrette with salt and pepper.
3.
Drain the asparagus, let cool slightly and cut in half. Serve together with the radicchio, chervil and strawberry slices in bowl. Drizzle with the vanilla vinaigrette and serve.
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