print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Italian Salad Bowl

0
Average: 0 (0 votes)
(0 votes)
Italian Salad Bowl
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
394
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein16.12 g(16 %)
Fat21.7 g(19 %)
Carbohydrates45.77 g(31 %)
Sugar added0 g(0 %)
Roughage22.48 g(75 %)
Vitamin A79.72 mg(9,965 %)
Vitamin D0 μg(0 %)
Vitamin E1.07 mg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.45 mg(37 %)
Vitamin B₆0.5 mg(36 %)
Folate270.8 μg(90 %)
Pantothenic acid1.35 mg(23 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C68.47 mg(72 %)
Potassium1,568.51 mg(39 %)
Calcium236.28 mg(24 %)
Magnesium237.59 mg(79 %)
Iron5.28 mg(35 %)
Zinc1.99 mg(25 %)
Saturated fatty acids4.48 g
Cholesterol3.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
12
fresh, large Artichoke
2
2
½ cup
Mozzarella Ball (drained)
1
5 tablespoons
freshly ground peppers

Preparation steps

1.
Wash the basil leaves, shake dry and chop finely. Mix the oil, the juice of 1 lemon and the basil. Season with salt and pepper and mix again.
2.
Remove the artichoke stalks and all the leaves, so that only the artichoke bottoms remain. Peel the artichoke bottoms and put into a bowl of water with the juice of the second lemon. Then take out, drain and cut into wafer-thin slices, using a mandolin vegetable slicer if available. Put into a bowl, sprinkle with the basil vinaigrette, mix well and leave to stand for about 10 minutes.
3.
Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, deseed and dice finely. Dice the mozzarella. Add both to the artichokes and mix well. Serve immediately.