Leaf Vegetable Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
308
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 83.6 μg | (139 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Lollo rossa
- 1 Lettuce
- 2 carrots
- 2 Tomatoes
- 1 sm can Corn
- 4 slices Toast
- 1 Tbsp chopped Dill
- 1 Tbsp chopped parsley
- 1 Tbsp chopped scallions
- 8 Tbsps vegetable oil
- 3 Tbsps balsamic vinegar
- 1 tsp Mustard
- salt
- peppers
Preparation steps
1.
Rinse, trim, spin dry and pluck the leaves of the lettuces. Peel the carrots and cut into thin slices. Rinse the tomatoes, trim, quarter, core and cut into cubes. Drain the corn. Cut the toast into small cubes and saute in 2 - 3 tablespoons of oil.
2.
Mix the mustard, vinegar, salt, pepper and drizzle with the oil to taste. Mix together the dressing with the salad ingredients and serve in a bowl.
