Bread Salad with Baked Potatoes

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Bread Salad with Baked Potatoes
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
336
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie336 kcal(16 %)
Protein6.27 g(6 %)
Fat11.36 g(10 %)
Carbohydrates54.82 g(37 %)
Sugar added0 g(0 %)
Roughage4.85 g(16 %)
Vitamin A87.92 mg(10,990 %)
Vitamin D0 μg(0 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.14 mg(13 %)
Niacin4.04 mg(34 %)
Vitamin B₆0.3 mg(21 %)
Folate49.67 μg(17 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47.09 mg(50 %)
Potassium1,019.55 mg(25 %)
Calcium95.7 mg(10 %)
Magnesium39.84 mg(13 %)
Iron6.43 mg(43 %)
Zinc0.56 mg(7 %)
Saturated fatty acids1.83 g
Cholesterol0.43 mg
Author of this recipe:

Ingredients

for
4
Ingredients
700 grams
young Potatoes
½
2 stalks
1 handful
2 handfuls
4 slices
3
2 tablespoons
2 tablespoons
freshly ground Pepper
2 tablespoons

Preparation steps

1.

Rinse potatoes thoroughly and pat dry. Place onto a lightly oiled baking sheet and bake in preheated oven at 100°C (approximately 200°F) for about 45 minutes or until tender. Take out of the oven, cool and cut into wedges.

2.

Peel cucumber and dice finely. Rinse and dry celery, cut into small cubes. Rinse cilantro and parsley and shake dry. Set aside some leaves for garnishing and chop the rest. Cut bread into large cubes. Peel garlic and squeeze through a garlic press. Heat oil in a pan and saute garlic. Add bread and saute until crispy. Remove and combine with vegetables. Add herbs and potatoes, place into a bowl. Sprinkle with lemon juice and season with salt and pepper. Sprinkle with sesame seeds. Garnish with cilantro and parsley leaves and serve.

3.
4.