Marinated Asparagus Salad with Watercress and Radishes
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.6 mg | (188 %) | ||
| Vitamin K | 196.2 μg | (327 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 562 μg | (187 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 kilogram white Asparagus
- 1 bunch Cress
- 8 Radish
- 1 lemon
- salt
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 4 Tbsps White vinegar
Preparation steps
1.
Juice the lemon. Rinse the asparagus and trim the woody ends.
Stir the lemon juice and sugar into a large pot of water, season with salt and bring to a boil. Add the asparagus and cook until crisp-tender, about 18 minutes. Drain, reserving 2 cups of the asparagus cooking liquid.
In a shallow dish, whisk together the reserved cooking liquid, the vinegar and oil. Add the asparagus, turning to coat, cover and refrigerate overnight.
2.
Thinly slice the radishes, then cut into strips. Cut the watercress cut with scissors. Arrange the asparagus on plates, sprinkle with some of the dressing and scatter the cress and radish strips around.
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