Farfalle Salad with Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 130 grams Farfalle
- 2 tsps salt
- 250 grams frozen Peas
- 6 scallions
- 250 grams Tomatoes
- 250 grams Cucumber
- 150 grams Bologna sausage
- 1 bunch Dill
- 1 garlic clove
- 3 Tbsps Vinegar
- ground paprika
- 2 Tbsps vegetable oil
Preparation steps
1.
Cook pasta in plenty of salted water until al dente, drain, rinse with cold water and drain again. Thaw peas. Rinse and dry scallions,cut into thin rings. Rinse and dry tomatoes, cut into wedges. Rinse cucumbers, halve lengthwise and cut into slices. Cut sausage into strips. Rinse dill and chop finely. Mix all ingredients in a bowl.
2.
Peel garlic, chop finely and mix with vinegar and oil. Season with pepper. Toss salad with dressing and let stand for 30 minutes. Serve.
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