Bread Salad with Tomatoes and Arugula
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- ½ bunch Arugula
- 1 scoop Mozzarella (about 125 g)
- 300 grams Ciabatta (sliced)
- 30 grams butter
- 1 garlic clove
- 2 onions (red)
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar (white)
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the tomatoes, then halve and remove stems and inner core. Cut into wedges. Rinse and spin dry the arugula. Drain the mozzarella well and tear into small pieces. Cut the bread into small cubes and fry in a pan with melted butter until golden brown.
2.
Press the garlic and add to the bread. Peel the onion, cut into thin rings and mix with the tomatoes, mozzarella, oil and balsamic vinegar. Season with salt and pepper. Fold into the slightly cooled bread pieces and arrange in bowls. Serve garnished with arugula.
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