Mixed Green Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
178
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 5.49 g | (6 %) | ||
| Fat | 10.86 g | (9 %) | ||
| Carbohydrates | 16.87 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.09 g | (14 %) |
more nutritional values
| Vitamin A | 601.44 mg | (75,180 %) | ||
| Vitamin D | 0.37 μg | (2 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.73 mg | (6 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 60.85 μg | (20 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33.01 mg | (35 %) | ||
| Potassium | 527.39 mg | (13 %) | ||
| Calcium | 215.69 mg | (22 %) | ||
| Magnesium | 40.41 mg | (13 %) | ||
| Iron | 4.58 mg | (31 %) | ||
| Iodine | 0.76 μg | (0 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 1.92 g | |||
| Cholesterol | 0.92 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 250 grams Celery root
- 1 Tbsp olive oil
- 3 Tbsps Vegetable broth
- 1 tsp Mustard
- 2 Tbsps Red wine vinegar
- 125 grams Yogurt (0.1% fat)
- salt
- peppers (from the mill)
- 2 Tbsps Pumpkin seed oil
- 1 onion
- 250 grams Lettuce
- 200 grams Arugula
- ½ bunch Radish
Preparation steps
1.
Peel celery root and cut into very thin sticks. In a pan of hot oil, lightly fry celery root. Stir and add a little bit of vegetable broth, cover and cook until al dente. Drain, reserving the cooking liquid.
2.
For the dressing: combine the celery root liquid, mustard, and red wine vinegar. Mix in the yogurt, salt, pepper and pumpkin seed oil.
Peel the onions and finely dice. Add the onion and celery root to the marinade, mixing well. Season with salt and pepper.
3.
Rinse and trim the radishes and slice.
4.
Seperate the lettuce leaves, rinse, and shake dry. Keep the lettuce leaves whole.
5.
Rinse the arugula and shake dry.
Place the lettuce and arugula on a plate. Top with the onion and celery root mixture and garnish with radish slices.
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