Colorful Vegetable Salad

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Colorful Vegetable Salad
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein7.99 g(8 %)
Fat14.7 g(13 %)
Carbohydrates36.43 g(24 %)
Sugar added0 g(0 %)
Roughage4.17 g(14 %)
Vitamin A139.72 mg(17,465 %)
Vitamin D0 μg(0 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.75 mg(31 %)
Vitamin B₆0.42 mg(30 %)
Folate52.28 μg(17 %)
Pantothenic acid0.53 mg(9 %)
Biotin4.17 μg(9 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C26.38 mg(28 %)
Potassium800.08 mg(20 %)
Calcium73.05 mg(7 %)
Magnesium44.75 mg(15 %)
Iron3.03 mg(20 %)
Iodine0.97 μg(0 %)
Zinc0.71 mg(9 %)
Saturated fatty acids2.02 g
Cholesterol4.25 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilMustardtomatoonionsaltBasil

Preparation steps

1.

Rinse, trim ends and cook beans in plenty of salted, boiling water, 8-10 minutes. Drain, rinse immediately with ice water and let drain.

2.

Cut potatoes into bite-sized pieces.

3.

Rinse and slice tomatoes.

4.

Rinse, trim and cut scallions into 2 cm long (approximately 3/4 inch long) pieces.

5.

Peel red onion, cut in half lengthwise and cut lengthwise into slices.

6.

Pat anchovies dry with a paper towel.

7.

Separate lettuce into individual leaves, then rinse and spin dry. Tear into smaller, bite-sized pieces if necessary.

8.

To make dressing: Whisk both types vinegar and mustard. Season with salt and pepper and whisk in oil until emulsified. Season again to taste.

9.

Combine salad ingredients in a bowl, toss with dressing and divide among plates. Serve garnished with basil.