Greek Green Bean Salad with Feta
Healthy, because
Even smarter
Nutritional values
Green beans are a good source of folic acid. We need this B vitamin for blood formation. It is particularly important for expectant mothers, as deficiencies can lead to malformations in the child. The Greek Manouri cheese is made from goat and sheep milk and is therefore also suitable for people with lactose intolerance.
If you want to prepare the green bean salad vegetarian in the Greek way, you can replace the bacon with an additional 50 g of dried tomatoes and 2 tablespoons of pistachio nuts. If you do not get the Greek cream cheese, you can alternatively use ricotta.
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 70.2 μg | (117 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 700 grams fresh green Beans
- 100 grams sun-dried Tomatoes (in oil)
- 120 grams Bacon (in thin slices)
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 250 grams Feta
- lemon juice
- 2 Tbsps black Sesame seeds
Preparation steps
Rinse the green beans, trim, cut in half and blanch in boiling salted water for 8-10 minutes. Rinse in cold water and drain well.
Drain the sun-dried tomatoes, collecting the oil and cut into small strips as needed. Cut bacon into strips and fry in a hot pan with 2 tablespoons of the tomato oil. Drain on paper towels.
Mix vinegar and olive oil and season with salt and pepper.
Season the cheese with salt, pepper and a dash of lemon and place in a piping bag with a small rosette tip.
Mix the green beans with tomatoes and bacon, transfer to plates, drizzle with the vinaigrette and pipe small rosettes of cheese on the salads. Sprinkle with sesame seeds.
