Colorful Tomato Salad with Mozzarella and Artichokes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
544
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 74.4 g | (248 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 522 μg | (174 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 37.1 μg | (82 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 2,933 mg | (73 %) | ||
| Calcium | 649 mg | (65 %) | ||
| Magnesium | 214 mg | (71 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 549 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Artichoke
- salt
- 1 lemon (juice)
- 1 kilogram Tomatoes (green, yellow and red, small and large)
- 250 grams Buffalo mozzarella
- 1 handful Basil
- ½ handful Dill
- 100 grams black Olives
- 200 grams Artichoke hearts (canned)
- 1 small white onion
- 1 garlic clove
- 6 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
- coarse Sea salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Rinse the artichokes, cut off hard blade tips and outer leaves, cut in half and cook in boiling salted water with the lemon juice for about 5 minutes. Remove and then drain well.
2.
Trim, rinse and slice the tomatoes. Spread on plates and break apart the well drained mozzarella into small pieces on top. Rinse the herbs, shake dry, remove the tips or strip off leaves and sprinkle over the salad. Place the olives and artichokes on the salad dish. Peel the onion, cut into thin slices and place in the center.
3.
For the dressing, peel garlic and press through the press into a bowl with olive oil. Stir with the vinegar and season with salt, pepper and sugar. Drizzle over salad and serve.
