Endive Vegetable Salad

Name: Endive Vegetable Salad
Total time: 20 min
Yield: 4
Ingredients: 1 large Endive; 1 Red onion; 2 carrots; 1 Fennel bulb; 1 Red Bell pepper; 1 yellow Bell pepper; Radish sprout and Alfalfa sprouts and mustard sprouts (1/2 cup each); 2 garlic cloves; 3 Tbsps Red wine vinegar; 1 tsp Mustard; parsley ,Basil and chives (per 1/2 bunch); 5 Tbsps olive oil; salt (and pepper)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

Calories:

219

calories

Calories

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Nutritional values

1 each contains
(Percentage of daily recommendation)

Calorie	219 cal.	(10 %)
Protein	2.49 g	(3 %)
Fat	17.83 g	(15 %)
Carbohydrates	16 g	(11 %)
Sugar added	0 g	(0 %)
Roughage	5.24 g	(17 %)

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more nutritional values

Vitamin A	754.23 mg	(94,279 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.57 mg	(5 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.05 mg	(5 %)
Niacin	1.04 mg	(9 %)
Vitamin B₆	0.23 mg	(16 %)
Folate	37.33 μg	(12 %)
Pantothenic acid	0.29 mg	(5 %)
Biotin	1.31 μg	(3 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	61.73 mg	(65 %)
Potassium	456.45 mg	(11 %)
Calcium	61.02 mg	(6 %)
Magnesium	22.87 mg	(8 %)
Iron	0.81 mg	(5 %)
Iodine	1.34 μg	(1 %)
Zinc	0.32 mg	(4 %)
Saturated fatty acids	2.42 g
Cholesterol	0 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

each

For the salad: 1 large Endive; 1 Red onion; 2 carrots; 1 Fennel bulb; 1 Red Bell pepper; 1 yellow Bell pepper; Radish sprout and Alfalfa sprouts and mustard sprouts (1/2 cup each)

For the dressing: 2 garlic cloves; 3 Tbsps Red wine vinegar; 1 tsp Mustard; parsley ,Basil and chives (per 1/2 bunch); 5 Tbsps olive oil; salt (and pepper)

How healthy are the main ingredients?

olive oil Mustard Endive onion carrot Fennel bulb

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Preparation steps

For the salad, rinse endive, shake dry and cut crosswise into wide strips. Rinse carrots, trim and cut diagonally into slices. Rinse fennel, remove stalk and cut crosswise into thin strips. Rinse bell peppers, remove seeds and ribs, pat dry and cut into narrow strips. Rinse sprouts and drain. Arrange all prepared vegetables on plates.

For the dressing, peel garlic and squeeze through a press into a bowl. Mix garlic with vinegar, mustard, salt, pepper and olive oil. Rinse herbs, chop finely, add the bowl and mix. Drizzle the dressing over the salad and serve garnished with basil.