Dandelion and Wild Garlic Salad with Sautéed Brussels Sprouts
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
180
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 306.4 μg | (511 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 258 mg | (272 %) | ||
| Potassium | 1,262 mg | (32 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 162 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams fresh Brussels sprouts
- salt
- 1 bunch Dandelion greens (greens)
- 50 grams Wild garlic
- 1 onion
- 1 Tbsp butter
- 400 grams Natural yogurt
Preparation steps
1.
Rinse the brussels sprouts and cut a cross in the stem end. Blanch in boiling salted water for about 6 minutes. Drain and rinse with cold water. Rinse the dandelion greens and wild garlic and spin dry.
2.
Cut the wild garlic into strips. Peel and finely chop the onion. Heat the butter in a large pan and sauté the onion until translucent. Add the brussels sprouts, season with salt and pepper and sauté briefly. Arrange the dandelion greens and wild garlic on plates, top with sautéed brussels sprouts and drizzle with yogurt.
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