Colorful Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 92.5 μg | (154 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams small cooked new Potato (previously cooked)
- 200 grams green Beans
- 1 small Romaine Lettuce
- 2 Tomatoes
- 1 Red onion
- ½ bunch scallions
- 4 Anchovy (in oil)
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- 1 tsp Mustard
- salt
- peppers (freshly ground)
- 4 Tbsps olive oil
- Basil (for garnish)
Preparation steps
Rinse, trim ends and cook beans in plenty of salted, boiling water, 8-10 minutes. Drain, rinse immediately with ice water and let drain.
Cut potatoes into bite-sized pieces.
Rinse and slice tomatoes.
Rinse, trim and cut scallions into 2 cm long (approximately 3/4 inch long) pieces.
Peel red onion, cut in half lengthwise and cut lengthwise into slices.
Pat anchovies dry with a paper towel.
Separate lettuce into individual leaves, then rinse and spin dry. Tear into smaller, bite-sized pieces if necessary.
To make dressing: Whisk both types vinegar and mustard. Season with salt and pepper and whisk in oil until emulsified. Season again to taste.
Combine salad ingredients in a bowl, toss with dressing and divide among plates. Serve garnished with basil.
