Bell Pepper Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 244 mg | (257 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 yellow Bell pepper
- 1 small Cucumber
- 100 grams crumbled or cubed cream cheese
- 3 Tbsps White vinegar
- 6 Tbsps Corn oil
- salt
- peppers (from the mill)
- Chervil (for the garnish)
Preparation steps
1.
Rinse bell peppers, cut in half, remove seeds and ribs and cut crosswise into thin strips.
2.
Rinse cucumber, cut in half lengthwise, remove seeds with a spoon and dice.
3.
For the salad dressing, mix vinegar in a bowl with oil and season salt and pepper. Mix prepared vegetables and salad dressing in a large bowl and let rest for approximately 30 minutes. Before serving, spread cream cheese over it and garnish with chervil.
