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Mixed salad
with croutons and Parmesan
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
202
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 118.8 μg | (198 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 284 mg | (7 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams mixed Lettuce
- 50 grams Arugula
- 2 slices Toast
- 5 Tbsps olive oil
- 1 garlic clove
- 2 Tbsps Sherry vinegar
- salt
- freshly ground pepper
- 1 pinch sugar
- 50 grams Parmesan
Preparation steps
1.
Rinse lettuce and arugula, spin dry and tear into small pieces.
2.
Cut toast into small cubes. Heat 2 tablespoons olive oil in a pan and fry toast cubes until golden brown. Peel garlic and squeeze through a garlic press into the pan. Fry briefly, remove from heat and let cool.
3.
Mix vinegar in a bowl with sugar and remaining olive oil and season with salt and pepper. Mix lettuce and arugula in a large bowl, drizzle with vinaigrette and mix. Sprinkle with croutons. Serve garnished with freshly grated Parmeson.
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