Fried Salad with Herb Vinaigrette and Potatoes
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
As for the herbs for the dip, you can vary and combine them to your heart's content: The green leaves not only provide a lot of aroma, but also score points for their rich cell-protecting antioxidants. If you like it particularly spicy, stir in a few chopped wild garlic leaves in season.
(Percentage of daily recommendation)
| Calorie | 141 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 garlic clove
- 150 grams Yogurt (0.1% fat)
- 50 grams Whipped cream
- 1 tsp medium hot Mustard
- 1 Tbsp balsamic vinegar
- 2 Tbsps mixed, chopped Fresh herbs (such as parsley, mint, chervil, basil)
- salt
- peppers
- 2 Tbsps Cress (for garnish)
- 1 Lettuce
- 4 scallions
- 2 Tbsps butter
Preparation steps
Peel the garlic, squeeze into a bowl and mix with the yogurt, sour cream, 1-2 tablespoons of water, mustard and vinegar. Mix in the herbs and season with salt and pepper. Pour the dressing into small bowls and garnish with watercress.
Rinse the lettuce, shake dry and cut into wedges. Rinse the scallions, trim, cut the white and light green part into thin rings and cut the dark green part into 6 cm (approximately 2 1/4 inch) long pieces.
In a pan, melt the butter and cook the lettuce until golden brown for 4-5 minutes, turning occasionally. Add the scallions. Season with salt and pepper.
Serve the lettuce with scallions on plates and serve with the dressing.
Also serve with potatoes if desired.
