Mixed Green Salad with Carrots and Pine Nuts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 64 μg | (107 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
For the salad: Rinse lettuces, trim, spin dry and tear into small pieces. Peel carrots and cut lengthwise into strips. Fry carrots in butter, pour in a little water, cover and braise about 6 minutes, then remove lid and allow the liquid to evaporate over high heat. Season with salt and pepper.
2.
Rinse chile pepper, remove seeds and cut into thin rings.
3.
For the dressing: Mix vinegar with mustard, sugar, salt and pepper to taste and whisk in the oil.
4.
Roast the pine nuts in a dry frying pan.
5.
Mix salad with dressing and serve topped with the carrots. Garnish with pine nuts and chile pepper rings.
