Bell Pepper Salad with Mozzarella and Basil

5
Average: 5 (1 vote)
(1 vote)
Bell Pepper Salad with Mozzarella and Basil
share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
294
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie294 cal.(14 %)
Protein10 g(10 %)
Fat23 g(20 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K39 μg(65 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.7 mg(50 %)
Folate152 μg(51 %)
Pantothenic acid1 mg(17 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C297 mg(313 %)
Potassium582 mg(15 %)
Calcium93 mg(9 %)
Magnesium41 mg(14 %)
Iron1.5 mg(10 %)
Iodine14 μg(7 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.3 g
Uric acid37 mg
Cholesterol6 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
1 kilogram Bell pepper (mixed)
1 yellow onion
200 grams Mozzarella
6 Tbsps White vinegar
8 Tbsps olive oil
1 sprig Sage
½ bunch Basil
salt (and pepper)
How healthy are the main ingredients?
Mozzarellaolive oilBasilSagesalt

Preparation steps

1.

Cut the bell peppers into quarters, rinse them, remove the seeds and place with the skin-side up on a baking sheet lined with aluminum foil. Bake for 15 minutes at 250ºC (approximately 475ºF).  Allow to cool and remove the skin.

Peel the onion and slice into thin rings. Cut the mozzarella into slices.

2.

Arrange the bell peppers, onion and mozzarella on a serving dish.

For the dressing, mix the vinegar with 6 tablespoons of olive oil and season with salt and pepper. Drizzle over the salad.

Heat the remaining olive oil and fry the sage leaves until crispy. Shower over the salad along with the basil leaves before serving.