Beef and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- 300 grams Beef tip (already cooked)
- 2 scallions
- 1 small onion
- 1 Cucumber
- ½ bunch Radish
- 1 yellow paprika
- 10 Cherry tomatoes
- For the dressing
- 4 Tbsps Vinegar
- 4 Tbsps sunflower oil
- 2 Tbsps water
- herb salt
- freshly ground peppers
Preparation steps
1.
Cut the beef into bite size pieces. Rinse the scallions, remove the roots and cut into thin rings. Peel the onions, cut in half, then cut into fine strips. Rinse the radishes and cucumber, remove the radish leaves and cut into strips. Rinse and halve the cherry tomatoes.
2.
Rinse the bell pepper, cut in half, remove the seeds and white pith and cut into fine strips.
For the dressing, mix the vinegar, oil and water. Season with the herb salt and pepper.
Mix together the salad ingredients; pour the dressing over the salad and let rest for 15 minutes before serving.
Arrange the salad on a plate and serve with a slice of rye bread.
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