Mediterranean Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 158.2 μg | (264 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 370 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 50 grams young Spinach
- 50 grams Frisée
- 50 grams dried Tomatoes (in oil)
- 150 grams young, green Asparagus
- 1 yellow Bell pepper
- 50 grams black Olives
- 3 hard-boiled eggs
- 100 grams Prosciutto (sliced)
- 2 Tbsps White vinegar
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground pepper
- 5 Tbsps olive oil
Preparation steps
1.
Rinse and trim the spinach and lettuce and shake dry. Tear the lettuce into bite-sized pieces. Rinse the asparagus, cut off the ends and cook in salted water for about 8 minutes. Cook until al dente, drain, rinse and drain again.
2.
Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut crosswise into strips. Drain the tomatoes, pat dry and cut into strips.
3.
For the dressing, combine the vinegar, mustard and sugar and season with salt and pepper. Gradually whisk in the oil.
4.
Peel the eggs and cut in half lengthwise.
5.
Arrange the spinach on plates along with the remaining ingredients. Serve drizzled with the dressing.
