Green Salad with Tomato and Egg
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 27 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 7.74 g | (8 %) | ||
| Fat | 18.34 g | (16 %) | ||
| Carbohydrates | 6.36 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.69 g | (6 %) |
more nutritional values
| Vitamin A | 253.32 mg | (31,665 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 7.71 mg | (64 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 57.85 μg | (19 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.31 μg | (5 %) | ||
| Vitamin B₁₂ | 1.37 μg | (46 %) | ||
| Vitamin C | 35.37 mg | (37 %) | ||
| Potassium | 166.06 mg | (4 %) | ||
| Calcium | 24.1 mg | (2 %) | ||
| Magnesium | 9.47 mg | (3 %) | ||
| Iron | 0.52 mg | (3 %) | ||
| Iodine | 67.05 μg | (34 %) | ||
| Zinc | 0.14 mg | (2 %) | ||
| Saturated fatty acids | 2.72 g | |||
| Cholesterol | 192.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 eggs
- 2 Lettuce (such as Romana)
- 100 grams yellow Cherry tomatoes
- 1 Red Bell pepper
- 1 Red onion
- 3 Tbsps White vinegar
- 2 Tbsps olive oil
- 2 Tbsps grapeseed oil
- salt
- freshly ground peppers
- sugar
- Leeks (for garnish)
Preparation steps
1.
Cook eggs in a pot of boiling water for about 7 minutes. Then peel and cut into quarters. Rinse lettuce hearts, trim and shake dry the lettuce hearts. Rinse and halve tomatoes. Rinse bell peppers, cut in half, remove seeds and ribs and cut into very small cubes. Peel onion and also chop very finely.
2.
For the vinaigrette, mix vinegar in a bowl olive oil and grapeseed oil. Whisk in onions and season with salt, pepper and a pinch of sugar. Arrange the lettuce leaves on a plate and cover with eggs and tomatoes. Sprinkle with diced bell peppers and then drizzle with the vinaigrette. Serve if desired, garnished with chives.
