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Jerusalem Artichoke Salad
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
160
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.4 g | (58 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams lamb's lettuce
- 500 grams Jerusalem artichoke
- 1 Tbsp butter
- 1 jar lingonberry
- 1 Tbsp balsamic vinegar
- salt
- freshly ground pepper
- 3 Tbsps olive oil
Preparation steps
1.
Rinse the lettuce and spin dry.
2.
Rinse the Jerusalem artichokes and blanch in boiling salt water for a few minutes. Rinse under cold water and cut into bite-size pieces.
3.
Heat the butter in a saucepan and saute the Jerusalem artichokes over medium heat.
4.
Season the vinegar with salt and pepper. Gradually stir in the oil with a whisk.
5.
Spread the lettuce and Jerusalem artichokes on plates. Drizzle with the dressing. Serve with lingonberries.
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