Green Salad with Tomatoes and Cheese
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 161.4 μg | (269 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams green Asparagus
- ½ Lettuce
- 2 Apricot
- 100 grams Cherry tomatoes
- 2 scoops Mozzarella
- 1 Red onion
- 1 garlic clove
- 1 tsp grainy Mustard
- 1 Tbsp balsamic vinegar
- 2 Tbsps White vinegar
- salt
- peppers (from the mill)
- 3 Tbsps Corn oil
- 1 Tbsp parsley (chopped)
- Olives (6 green and 6 black, pitted)
Preparation steps
1.
Peel the bottom third of the asparagus, cut off ends and cut diagonally into 1 cm-long (approximately 1/3 inch) pieces and cook in boiling salted water for about 6 minutes, or until al dente, then drain and let cool.
2.
Rinse and spin dry the lettuce and cut into bite-size pieces.
3.
Rinse and halve the cherry tomatoes.
4.
Cut mozzarella into cubes.
5.
Peel and cube the onion.
6.
Peel and finely chop the garlic.
7.
Mix the vinegar with salt, pepper and mustard, gradually add oil and stir in the parsley.
8.
Toss the salad ingredients with the dressing and serve garnished with halved olives.
