Fennel-Potato Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 76.9 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 727 mg | (73 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams small, new potatoes
- salt
- 4 Tbsps olive oil
- 2 tsps fennel seeds
- 2 garlic cloves
- 1 onion
- coarse freshly ground pepper
- 4 Tbsps White vinegar
- 200 grams Cherry tomatoes
- Lettuce (Such as Lollo Rosso)
- 4 small rounds Goat cheese
Preparation steps
1.
Scrub the potatoes and cook for about 20 minutes in salted water. Drain potatoes, peel and cut into quarters. Heat the olive oil in a pan add fennel seeds and potatoes and cook until browned on all sides for 5 minutes over medium heat.
2.
Peel garlic and onion and dice. Add to the potatoes. Season with salt and pepper. Deglaze with white wine and vinegar and place in a bowl. Let cool. Rinse tomatoes and cut in half. Trim lettuce, rinse, tear into bite-sized pieces and pat dry. Mix all prepared ingredients. Cut goat cheese rounds into quarters and arrange on the salad.
