Hearty Arugula Bean Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 148.9 μg | (248 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook bacon until golden brown and crispy in a hot pan. Drain on paper towels. Rinse beans and blanch for 6-8 minutes in boiling salted water, rinse in cold water and drain well, cut into pieces. Rinse and spin dry arugula, tear into smaller pieces, if needed. Cook eggs until hard-boiled, rinse in cold water and peel, halve lengthwise.
2.
Peel shallot and chop finely. Combine with canola and chili oils and vinegar, season with salt and sugar.
3.
Combine beans with arugula and arrange on plates. Tear bacon into small pieces and sprinke over, arrange eggs on top. Drizzle salad with the dressing. Rinse and shake dry chives, cut into rings and sprinkle over salad. Serve.
