Mediterranean Mussel Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
2 d. 2 h. 25 min.
Preparation
ready in 2 d. 2 h. 55 min.
Ready in
Calories:
454
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Pasta shell
- salt
- 4 Tbsps olive oil
- 2 red Bell pepper
- 1 garlic clove
- 40 grams dried Tomatoes (in oil)
- 50 grams black Olives (pitted)
- 150 grams Cherry tomatoes
- 1 handful mixed Fresh herbs (such as parsley, thyme, basil)
- 4 Tbsps white balsamic vinegar
- 1 pinch sugar
- peppers
- 2 Tbsps Pine nuts (roasted)
Preparation steps
1.
Cook the pasta in salted water until al dente. Then drain and toss in a bowl with 1 tablespoon oil.
2.
Rinse the bell peppers, cut in half, trim and cut into pieces. Peel garlic and chop finely. Drain the tomatoes and chop. Drain the olives and cut into rings. Rinse the cherry tomatoes and cut into quarters. Rinse the herbs, shake dry, pluck leaves and finely chop.
3.
Mix the balsamic with the remaining oil and sugar and season with salt and pepper.
4.
Mix together all the prepared salad ingredients in bowl. Add pine nuts. Fill into glasses as desired and before serving, place in the refrigerator for at least 20 minutes.
