Bell Pepper and Mozzarella Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
222
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 355 mg | (374 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Bell pepper (red and yellow)
- 4 Tbsps olive oil
- salt
- peppers (from the mill)
- 2 Tbsps white balsamic vinegar
- 2 scoops Mozzarella (each at 125 grams)
- 3 sprigs thyme
- ½ lemon (juice and zest)
- 1 pinch sugar
Preparation steps
1.
Rinse, halve and remove the seeds and membranes from the peppers. Cut the halves in half. Fry peppers in a hot pan with 2 tablespoons of oil for about 5 minutes. Season with salt and pepper. Pour in the vinegar and 1-2 tablespoons of water. Remove from heat and let cool until lukewarm.
2.
Drain the mozzarella and cut into slices. Arrange the peppers on a plate and spread the mozzarella on it. Pluck the thyme and sprinkle on top.
3.
Whisk the lemon juice with the zest, the remaining oil, salt, sugar, and pepper. Season to taste.
To serve: Drizzle dressing and serve the mozzarella.
