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Dandelion and Asparagus Salad with Anchovy Dressing
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
1 hr 15 min.
Preparation
Calories:
214
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 214 cal. | (10 %) | ||
Protein | 15 g | (15 %) | ||
Fat | 14 g | (12 %) | ||
Carbohydrates | 8 g | (5 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 6.3 g | (21 %) |
more nutritional values
Vitamin A | 2 mg | (250 %) | ||
Vitamin D | 2.5 μg | (13 %) | ||
Vitamin E | 7.9 mg | (66 %) | ||
Vitamin K | 122.3 μg | (204 %) | ||
Vitamin B₁ | 0.5 mg | (50 %) | ||
Vitamin B₂ | 0.6 mg | (55 %) | ||
Niacin | 7.4 mg | (62 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 247 μg | (82 %) | ||
Pantothenic acid | 2.1 mg | (35 %) | ||
Biotin | 18.5 μg | (41 %) | ||
Vitamin B₁₂ | 1.1 μg | (37 %) | ||
Vitamin C | 115 mg | (121 %) | ||
Potassium | 1,140 mg | (29 %) | ||
Calcium | 286 mg | (29 %) | ||
Magnesium | 81 mg | (27 %) | ||
Iron | 6.5 mg | (43 %) | ||
Iodine | 20 μg | (10 %) | ||
Zinc | 2.6 mg | (33 %) | ||
Saturated fatty acids | 2.8 g | |||
Uric acid | 124 mg | |||
Cholesterol | 218 mg | |||
Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams bleached Dandelion greens
- 500 grams white Asparagus
- green Lettuce (such as romaine)
- 4 eggs
- 2 garlic cloves
- 6 Anchovy fillet (packed in oil)
- cold pressed olive oil
- salt
- Chili powder
Preparation steps
1.
For the salad: Brush the dandelion, cut into strips and place in a bowl. Cover with cold water and allow to sit for 1 hour.
2.
Peel the asparagus, rinse and cut off the tough ends. Cook in a pot of boiling water for 20-25 minutes. Drain and cut into bite-size pieces.
3.
Rinse the lettuce, shake dry and chop.
4.
Hard boil the eggs. Peel the eggs and coarsely chop.
Peel the garlic. Heat 6 tablespoons of the olive oil in a skillet. Add the garlic and cook until soft. Mash with a fork and cook longer. Remove from the oil to a bowl. Add the anchovy fillets to the oil and cook until soft. Mash with a fork and add to the garlic. Season with the chili powder to taste.
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