Italian Bread Salad
with celery
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 27 min.
Ready in
Calories:
709
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 709 cal. | (34 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cut or tear bread into cubes. Heat 2-3 tablespoons of olive oil in a pan and cook bread cubes until golden brown on all sides, drain on paper towels. Rinse and dry tomatoes, cut into wedges. Peel onion and cut into thin rings. Peel cucumber and cut into cubes.
2.
Rinse celery, remove strings and cut into 2 cm (approximately 3/4 inch) thick slices. Drain olives and the capers. Cut garlic in half and rub salad bowl with it.
3.
Combine all salad ingredients in a large bowl. Whisk vinegar with remaining oil, season with salt and pepper. Toss salad with the dressing and arrange in 4 small bowls. Sprinkle with croutons and garnish with basil leaves. Serve.
