Egg, Walnut, and Green Vegetable Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 large shallot (peeled and finely chopped)
- ¼ cup Walnut oil
- 1 Tbsp Champagne vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
- 16 ozs slender Green beans (rinsed and trimmed)
- 2 cups Arugula (or fresh baby greens)
- 3 hard-boiled eggs (peeled and sliced)
- ¼ cup snipped Chives
- 1 cup shelled Walnut (roughly chopped)
Preparation steps
1.
Whisk first 3 ingredients in small bowl. Season dressing to taste with salt and pepper.
2.
Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain and refresh under cold running water, to stop the cooking process. Drain well. Transfer to large bowl. Add arugula or baby greens, sliced eggs, chives and walnuts.
3.
Drizzle salad with dressing; toss to coat. Serve.
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