Herb Salad with Edible Flowers

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Herb Salad with Edible Flowers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
303
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie303 kcal(14 %)
Protein1.94 g(2 %)
Fat28.43 g(25 %)
Carbohydrates12.48 g(8 %)
Sugar added2.1 g(8 %)
Roughage1.77 g(6 %)
Vitamin A317.96 mg(39,745 %)
Vitamin D0 μg(0 %)
Vitamin E4.51 mg(38 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.94 mg(8 %)
Vitamin B₆0.09 mg(6 %)
Folate41.06 μg(14 %)
Pantothenic acid0.13 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C10.85 mg(11 %)
Potassium179.68 mg(4 %)
Calcium122.6 mg(12 %)
Magnesium39.16 mg(13 %)
Iron1.93 mg(13 %)
Zinc0.5 mg(6 %)
Saturated fatty acids4.03 g
Cholesterol0 mg

Ingredients

for
2
For the salad
120 grams mixed Fresh herbs (such as young dandelion, arugula, watercress, sorrel, wild garlic, etc.)
1 chopped Fresh herbs (such as dill, tarragon and chives)
1 handful Flowers (such as nasturtiums, violets, pansies, borage, calendula, etc.)
For the vinaigrette
2 tablespoons White vinegar
½ teaspoon Mustard
1 pinch sugar
salt
freshly ground peppers
4 tablespoons Corn oil
How healthy are the main ingredients?
Mustardsugarsalt

Preparation steps

1.

Rinse the mixed herbs, spin dry and tear into bite-sized pieces. Combine the mixed herbs and chopped herbs in a large bowl. 

2.

Whisk together the vinegar, mustard, sugar and corn oil. Season with salt and pepper to taste. 

3.

Drizzle the dressing over the salad, toss until well coated and transfer to plates. Rinse the edible flowers and pat dry. Garnish the salad with the edible flowers and serve.