Colorful Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 298 kcal | (14 %) | ||
| Protein | 7.99 g | (8 %) | ||
| Fat | 14.7 g | (13 %) | ||
| Carbohydrates | 36.43 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.17 g | (14 %) |
| Vitamin A | 139.72 mg | (17,465 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.49 mg | (4 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.75 mg | (31 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 52.28 μg | (17 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 4.17 μg | (9 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 26.38 mg | (28 %) | ||
| Potassium | 800.08 mg | (20 %) | ||
| Calcium | 73.05 mg | (7 %) | ||
| Magnesium | 44.75 mg | (15 %) | ||
| Iron | 3.03 mg | (20 %) | ||
| Iodine | 0.97 μg | (0 %) | ||
| Zinc | 0.71 mg | (9 %) | ||
| Saturated fatty acids | 2.02 g | |||
| Cholesterol | 4.25 mg |
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.
