Mixed Green Salad with Edible Flowers

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Mixed Green Salad with Edible Flowers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
452
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein10.11 g(10 %)
Fat19.65 g(17 %)
Carbohydrates66.06 g(44 %)
Sugar added1.05 g(4 %)
Roughage16.03 g(53 %)
Vitamin A1,326.31 mg(165,789 %)
Vitamin D0 μg(0 %)
Vitamin E8.25 mg(69 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.38 mg(62 %)
Vitamin B₆0.85 mg(61 %)
Folate159.42 μg(53 %)
Pantothenic acid0.95 mg(16 %)
Biotin42.5 μg(94 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C163.21 mg(172 %)
Potassium2,519.1 mg(63 %)
Calcium186.49 mg(19 %)
Magnesium117.17 mg(39 %)
Iron6.19 mg(41 %)
Zinc1.81 mg(23 %)
Saturated fatty acids2.8 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams mixed Lettuce (such as oak leaf, nasturtium leaves)
100 grams edible Flowers (such as pansies, nasturtium blossoms, cornflower, etc.)
250 Cherry tomatoes
2 Tbsps White vinegar
1 tsp Raspberry vinegar
½ tsp Mustard
5 Tbsps Corn oil
1 pinch sugar
salt
freshly ground pepper
How healthy are the main ingredients?
Mustardsugarsalt

Preparation steps

1.

Rinse the lettuce, trim, spin dry and tear into bite-sized pieces.

2.

Clean flowers if necessary. Rinse, shake dry and carefully pick over.

3.

Rinse and halve the tomatoes.

4.

Mix both vinegars with mustard, sugar and salt and pepper to taste. Whisk in the oil and mix with the salad leaves and tomatoes. Place in a salad bowl and distribute the edible flowers over the salad.