Dandelion Salad
with garlic croutons
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Dandelion greens
- 2 slices Toast
- 2 garlic cloves
- 40 grams streaky, smoked Bacon
- 6 Tbsps olive oil
- 2 Tbsps Sunflower seed
- 2 carrots
- 3 Tbsps Red wine vinegar
- salt
- white freshly ground pepper
- 1 pinch sugar
- 200 grams button Mushroom
Preparation steps
1.
Trim dandelion greens, rinse and cut large leaves into small pieces. Drain well on paper towels.
2.
Cut toast into small cubes. Peel garlic. Finely dice bacon. Heat 2 tablespoons olive oil in a pan and cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Add toast cubes and sunflower seeds to the oil in the pan and fry until golden brown. Press in the garlic.
3.
Drain croutons on paper towels. Peel carrots and slice into thin strips. Mix vinegar with salt, pepper and sugar to taste in a large bowl. Gradually beat in remaining oil.
4.
Rinse mushrooms, trim and cut into slices. Immediately place in the dressing. Add dandelion greens and carrots, mix and arrange on plates. Sprinkle with bacon, sunflower seeds and croutons.
