Batavia Salad with Cherry Tomatoes and Hazelnuts
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 90.7 μg | (151 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams button Mushroom
- 1 red onion
- 6 Tbsps Canola oil
- salt
- freshly ground peppers
- 1 tsp medium hot Mustard
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- 2 Tbsps scallions
- 2 Tbsps freshly chopped Chervil
- 1 Batavia lettuce
- 200 grams Cherry tomatoes
- 30 grams flaked Hazelnuts
Preparation steps
1.
Trim the mushrooms and cut into slices. Peel the onion and chop finely. Heat 2 tablespoons canola oil in a pan and saute the onion over medium heat, add the mushrooms and fry briefly. Season with salt and pepper, and set aside.
2.
For the vinaigrette, mix the mustard with the apple cider vinegar, lemon juice and the remaining canola oil. Season with salt and pepper. Add the chopped chives and chervil.
3.
Trim the batavia lettuce, rinse and shake dry. Tear the lettuce into smaller pieces, if desired. Place the lettuce in a bowl and toss with the vinaigrette.
4.
Rinse and halve the cherry tomatoes. Roast the hazelnut flakes in a dry pan. Spread the mushrooms and tomatoes over the lettuce and sprinkle with toasted hazelnut flakes.
