Batavia Lettuce and Radish Salad with Oranges
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(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Divide the lettuce into leaves, trim, rinse, spin dry and set aside some beautiful small leaves to line the salad bowl. Cut the remaining leaves into bite-sized pieces.
2.
Peel the oranges with a sharp knife, removing all of the white pith. Then cut out orange segments between the separating membranes, collecting the juice.
3.
Peel onion and cut into thin rings.
4.
Rinse radishes, trim and cut into thin slices.
5.
Mix vinegar with mustard. Season with salt, pepper and about 3 tablespoons orange juice. Whisk in the oil and combine with the lettuce, radish slices and onion rings.
6.
Line a salad bowl with reserved lettuce leaves, spread the prepared salad on top and sprinkle with the orange segments.
