Cat's Ear and Egg Salad

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Cat's Ear and Egg Salad
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
204
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein5.03 g(5 %)
Fat17.85 g(15 %)
Carbohydrates6.98 g(5 %)
Sugar added1.05 g(4 %)
Roughage1.85 g(6 %)
Vitamin A447.95 mg(55,994 %)
Vitamin D0.88 μg(4 %)
Vitamin E4.76 mg(40 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.22 mg(20 %)
Niacin0.83 mg(7 %)
Vitamin B₆0.1 mg(7 %)
Folate30.35 μg(10 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.15 μg(0 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C13.21 mg(14 %)
Potassium189.35 mg(5 %)
Calcium76.78 mg(8 %)
Magnesium37.38 mg(12 %)
Iron1.58 mg(11 %)
Iodine26.4 μg(13 %)
Zinc0.48 mg(6 %)
Saturated fatty acids2.7 g
Cholesterol77 mg

Ingredients

for
4
Ingredients
2 eggs
2 tablespoons grainy Mustard
3 tablespoons apple cider vinegar
2 tablespoons Canola oil
2 tablespoons Pumpkin seed oil
salt
freshly ground peppers
1 pinch sugar
150 grams Dandelion greens (false dandelion)
2 tablespoons Pumpkin seed

Preparation steps

1.

Hard boil the eggs for about 10 minutes.

2.

Meanwhile for the dressing, mix the mustard in a bowl with the vinegar and two oils. Season with salt, pepper and sugar.

3.

Rinse the cat's ear, shake dry and chop coarsely. Rinse the eggs in cold water, peel, slice and cut into strips.

4.

Toss the eggs loosely with the cat's ear and pumpkin seeds, mix in the dressing and season.