Green Bean Salad with Hard-Boiled Eggs and Walnuts
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 40.8 μg | (91 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse, trim and cook beans in salted boiling water until al dente, about 8 minutes. Cook eggs in boiling water until hard-boiled, 8-10 minutes. Rinse both green beans and eggs with cold water. Drain beans.
2.
Rinse lettuce and tear into smaller pieces, if needed. Coarsely chop nuts.
3.
Whisk together oil, mustard, vinegar and chives. Season with salt, pepper and sugar. In a large bowl, combine green beans and lettuce. Add dressing and toss to coat. Divide salad among plates, sprinkle with nuts and top with peeled, halved eggs.
