Mixed Leaf Salad with Apple
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
1597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,597 cal. | (76 %) | ||
| Protein | 151 g | (154 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 178.4 g | (595 %) |
more nutritional values
| Vitamin A | 23.7 mg | (2,963 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 77.7 mg | (648 %) | ||
| Vitamin K | 16,142 μg | (26,903 %) | ||
| Vitamin B₁ | 6.1 mg | (610 %) | ||
| Vitamin B₂ | 4 mg | (364 %) | ||
| Niacin | 66.4 mg | (553 %) | ||
| Vitamin B₆ | 7.2 mg | (514 %) | ||
| Folate | 5,146 μg | (1,715 %) | ||
| Pantothenic acid | 13.9 mg | (232 %) | ||
| Biotin | 260.5 μg | (579 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,395 mg | (1,468 %) | ||
| Potassium | 38,553 mg | (964 %) | ||
| Calcium | 2,648 mg | (265 %) | ||
| Magnesium | 1,164 mg | (388 %) | ||
| Iron | 40.3 mg | (269 %) | ||
| Iodine | 227 μg | (114 %) | ||
| Zinc | 37.8 mg | (473 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 1,646 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 147 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 mixed Lettuce (Lamb's lettuce, radicchio, iceberg lettuce)
- 2 small Apple
- lemons (juiced)
- 1 small carrot
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 5 Tbsps Corn oil
- 2 Tbsps Sunflower seed
- parsley
Preparation steps
1.
Trim and rinse lettuces well, spin dry and tear into small pieces. Peel apples, cut into quarters, remove cores and cut into slices. Sprinkle with lemon juice immediately.
2.
Scrub and rinse carrot, slice lengthwise into thin slices, then cut lengthwise into long, thin strips.
3.
Mix vinegar and oil and season with salt and pepper. Mix with the salad ingredients and arrange on plates. Sprinkle with sunflower seeds and serve garnished with parsley.
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