Green Vegetable Salad with Fresh Yogurt, Mint and Cream Cheese Dressing

0
Average: 0 (0 votes)
(0 votes)
Green Vegetable Salad with Fresh Yogurt, Mint and Cream Cheese Dressing
share Share
print
bookmark_border Copy URL
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
292
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie292 cal.(14 %)
Protein19 g(19 %)
Fat13 g(11 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K163.5 μg(273 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.8 mg(57 %)
Folate139 μg(46 %)
Pantothenic acid2.6 mg(43 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C168 mg(177 %)
Potassium1,135 mg(28 %)
Calcium226 mg(23 %)
Magnesium99 mg(33 %)
Iron5.3 mg(35 %)
Iodine23 μg(12 %)
Zinc1.8 mg(23 %)
Saturated fatty acids7.7 g
Uric acid257 mg
Cholesterol32 mg
Complete sugar15 g

Ingredients

for
4
For the salad
2 Zucchini
300 grams Broccoli
200 grams Cauliflower
300 grams Snow peas
200 grams Broad bean
salt
2 bunches Cress
For the dressing
200 grams Natural yogurt
100 grams cream cheese
1 Tbsp lemon juice
3 Tbsps Whipped cream
2 Tbsps chopped fresh mint
freshly ground peppers
How healthy are the main ingredients?
BroccoliSnow peaCauliflowerCauliflowercream cheeseCress

Preparation steps

1.

Rinse and peel the vegetables. Cut the zucchini diagonally into slices and halve the broccoli and cauliflower florets. Blanch the vegetables in boiling salted water. Cook the broccoli, cauliflower and beans for 6-8 minutes and the peppers for 2-3 minutes. Rinse the vegetables with cold water and drain well.

2.

Sauté the zucchini on both sides in 1 tablespoon oil in a hot pan, remove from the pan and drain on paper towels.

3.

Trim the watercress with scissors.

4.

For the dressing, mix the yogurt with the cream cheese, lemon juice, cream and mint. Stir and season with salt and pepper.

5.

Mix the vegetables with the watercress, divide among serving bowls and serve with the dressing.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks