Leek Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 154.5 μg | (258 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut the ends from the leeks, cut into 1 cm pieces (approximately 1/2 inch) and rinse thoroughly. Peel the carrots and cut into thin slices.
Blanch the leeks in plenty of salted water for about 8 minutes. After 3 minutes, add the carrots. Remove, rinse cold and drain. Collect 1/8 liter of the cooking liquid (approximately 1/2 cup) and set aside.
2.
For the dressing, combine the lemon juice with the oil and season with salt and mustard.
Peel the shallots and finely dice. Mix with the well-drained vegetables and the dressing. Add a little vegetable broth and leave to marinate for 1 hour.
Serve showered with finely chopped parsley and lemon zest.
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