Colorful Vegetable Salad

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

Nutritional values

1 each 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 new Potato (cooked the day before)
200 grams green Beans
1 small, Romana 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
freshly ground peppers
4 Tbsps olive oil
Basil (for garnish)
How healthy are the main ingredients?
olive oilMustardtomatoonionsaltBasil

Preparation steps

1.

Rinse beans, trim ends and cook in a pot with plenty of salted, boiling water for 8-10 minutes, drain, rinse immediately with cold water and drain again.

2.

Cut potatoes into bite-sized pieces.

3.

Rinse tomatoes and cut into slices.

4.

Rinse scallions, trim and cut into 2 cm (approximately 1 inch) long pieces.

5.

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

6.

Pat anchovies dry with paper towel.

7.

Divide lettuce into individual leaves, rinse, trim, spin dry and tear into bite-sized pieces. 

8.

For the salad dressing, mix vinegars in a bowl with mustard and season with salt and pepper. Beat with a whisk while gradually adding oil.

9.

Mix all prepared salad ingredients together in a bowl, add salad dressing and stir. Arrange salad on plates and serve garnished with basil.