Bell Pepper and Olive Salad with Mozzarella
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ red Bell pepper
- 1 ½ yellow Bell pepper
- 2 red onions
- 200 grams Mozzarella
- 2 Tbsps Wine vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 70 grams black Olives (stoned)
- Basil
Preparation steps
1.
For bell peppers, rinse, dry, halve and remove seeds and ribs and cut into fine strips. Peel onions and slice thinly. Blanch each in separate batches in boiling salted water and shock in ice water, then drain well. Mix peppers and onions.
2.
Cut mozzarella into slices and mix with the vegetables. For the marinade, combine vinegar and olive oil, season with salt and pepper and drizzle over vegetable mixture. Cut the olives and basil leaves into strips and add to salad. Arrange salad in bowls and serve with freshly ground pepper.
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