Cress and Broad Bean Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
128
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 2.2 g | (2 %) | ||
| Fat | 10.69 g | (9 %) | ||
| Carbohydrates | 7.03 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.97 g | (3 %) |
more nutritional values
| Vitamin A | 105.3 mg | (13,163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.58 mg | (5 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 16.22 μg | (5 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14.69 mg | (15 %) | ||
| Potassium | 214.85 mg | (5 %) | ||
| Calcium | 20.49 mg | (2 %) | ||
| Magnesium | 10.69 mg | (4 %) | ||
| Iron | 0.63 mg | (4 %) | ||
| Zinc | 0.14 mg | (2 %) | ||
| Saturated fatty acids | 1.42 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 bunches Cress
- 100 grams thick Beans (soaked)
- 300 grams Tomatoes
- 1 gram dried, Italian Fresh herbs (or 400 grams canned)
- salt
- peppers
- For the dressing
- 3 Tbsps olive oil
- 5 Tbsps White vinegar
- 30 milliliters Vegetable broth
- white bread (for serving)
Preparation steps
1.
Rinse the cress and shake dry. Cook the beans in plenty of water until al dente. Rinse the tomatoes and cut into quarters. Rinse and drain the herbs and chop them into pieces. Mix everything together and season with salt and pepper.
2.
For the dressing, mix the oil with the vinegar and the vegetable broth.
Serve the salad drizzled with the dressing and with a portion of white bread.
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