Caesar Salad with Black Olives and Bell Pepper
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 129.1 μg | (215 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 small head Lettuce
- 1 small romaine Lettuce
- 1 red onion
- 12 Anchovy fillet
- 1 sm jar black Olives
- 1 Red paprika
- For the dressing
- 1 garlic clove
- 2 Anchovy fillet
- 100 grams Sour cream
- 100 milliliters Whipped cream
- 1 Tbsp grated Parmesan
- salt
- peppers
Preparation steps
1.
For the dressing: Mash the garlic, anchovies, Parmesan and sour cream together. Mix in the cream and season with salt and pepper.
2.
For the salad: Trim and core the lettuce. Rinse, spin dry and then tear into bite-sized pieces. Arrange on serving plates. Rinse the peppers, cut in half, remove the stem, seeds and pith and cut into thin strips. Peel the onion and cut into thin rings. Sprinkle over the salads along with the anchovies and olives.
3.
Drizzle the dressing over the salad. Serve immediately.
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