Green Vegetable Salad with Cheesy Toast
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 13.6 mg | (113 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams peas or 400 grams of fresh round peas (approximately 14 ounces)
- salt
- 200 grams Snow peas
- 1 head Loose leaf lettuce
- 2 Zucchini
- 2 Tbsps Sunflower seed
- 4 Tbsps White vinegar
- white peppers
- 1 pinch sugar
- 6 Tbsps vegetable oil
- 2 Tbsps fresh Fresh herbs (such as parsley, basil, tarragon)
- 4 slices Toast
- 8 Tbsps grated Cheese
Preparation steps
1.
Thaw the frozen peas according to the package. Shuck fresh peas and blanch for 4-5 minutes in salted water, then drain in a colander and rinse with cold water. Drain well.
2.
Rinse the snow peas and blanch for 1-2 minutes. Rinse with cold water and drain. Rinse the lettuce and tear into bite-size pieces. Drain. Rinse the zucchini and cut into slices. Toast the sunflower seeds in a dry pan, then put onto a plate. Peel and dice the shallots. Stir together the vinegar, salt, pepper and sugar. Add the oil gradually while stirring. Add the shallots and herbs.
3.
Heat the toast and sprinkle with cheese. Cut into triangles.
4.
Mix the prepared salad ingredients, pour the dressing on top and serve with the cheesy toast.
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