Hardboiled Egg and Leek Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 147.6 μg | (246 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 343 μg | (114 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams thin Leeks
- 4 hardboiled eggs
- ½ tsp Mustard
- 4 Tbsps sunflower oil
- 3 Tbsps White vinegar
- salt
- peppers
- ½ bunch Chives
Preparation steps
1.
Cut the ends off of the leek, rinse and cut the white and light green parts into thick rings. Peel the eggs. Rinse chives, shake dry and cut into 1 cm-long (approximately 1/3 inch) pieces.
2.
Mix the mustard with the vinegar, salt and pepper and add the oil gradually. Toss all ingredients together and serve in bowls, with a baguette, as desired.
