Endive Vegetable Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
219
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
Preparation steps
1.
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.
2.
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.
