Cheese and Vegetable Salad
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
385
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 42.6 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 519 mg | (52 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams tan button Mushroom
- 1 Red Bell pepper
- 1 can Kidney beans (400 grams)
- ½ Celery root
- 250 grams Cheese (such as Gouda)
- 1 shallot
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps dark balsamic vinegar
- 2 Tbsps Sour cream
Preparation steps
1.
Wipe the mushrooms with a paper towel and chop. Rinse the peppers, cut into quarters, remove seeds and ribs and cut into fine strips. Drain the beans. Peel the celery root and cut into thin strips. Cut the cheese into small cubes. Peel the shallots, chop finely and sauté in a pan with hot oil until translucent.
2.
Add the mushrooms, peppers and celery and briefly sauté. Season with salt and pepper. Remove from heat and let cool. Mix in the beans, cheese, vinegar and sour cream, season to taste again and serve in bowls.
