Bell Pepper Salad with Mozzarella and Basil
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 297 mg | (313 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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