Green Salad with White Asparagus, Tomatoes and Ham
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
155
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 127.9 μg | (213 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 710 mg | (18 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams mixed Lettuce
- 500 grams white Asparagus
- 4 Vine tomatoes
- 100 grams cooked ham
- 2 scallions
- salt
- peppers
- ½ tsp sugar
- 3 Tbsps lemon juice
- 2 Tbsps White vinegar
- 3 Tbsps soybean oil
- 1 generous pinch Mustard
- 1 Tbsp scallions
Preparation steps
1.
Rinse the asparagus, peel and cook until al dente in a little boiling water seasoned with salt, a pinch of sugar and 1 tablespoon lemon juice. Remove from the pan, rinse and drain well. Rinse the leaf lettuce, spin dry and cut into bite-size pieces. Rinse the scallions, trim and cut into 3 to 5 mm (approximately 1/8 inch) wide diagonal slices.
2.
Cube the ham. Cut the asparagus into bite size pieces. Rinse the tomatoes and cut into eighths. Mix the remaining lemon juice, mustard, white wine vinegar and season with salt and pepper. Mix the lettuce, tomatoes, scallions, asparagus and ham together with the vinaigrette and transfer to plates. Serve sprinkled with chopped chives.
