Beans and Carrot Salad with Mozzarella
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
232
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 red onions
- 200 grams green Beans
- 200 grams yellow Beans
- salt
- 250 grams carrots
- 30 grams butter
- 2 Tbsps olive oil
- 50 milliliters Vegetable broth
- 2 Tbsps white balsamic vinegar
- 2 sprigs Basil
- 2 sprigs oregano
- 2 scoops Mozzarella (125 grams)
- freshly gound peppers
Preparation steps
1.
Peel the onions and cut into rings. Rinse the beans and blanch for 3-5 minutes in boiling, salted water. Place over ice to preserve the color and then drain.
2.
Peel the carrots, cut into small pieces and also blanch for 4-5 minutes in boiling salted water. Remove, place on ice to preserve the color and drain well.
3.
In a frying pan heat the butter and with the carrots. Sauté for 3-4 minutes. Remove and let cool.
4.
Whisk the oil with the vegetable broth and vinegar. Drain the mozzarella and cut into slices. Rinse the herbs and pluck the leaves from the stems.
5.
Mix the vegetables with the herbs. Arrange on plates and drizzle with the dressing. Top with the mozzarella slices. Season with salt and pepper and serve immediately.
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