Mixed Salad with a Rich Dressing
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 3.39 g | (3 %) | ||
| Fat | 26.74 g | (23 %) | ||
| Carbohydrates | 18.18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.86 g | (16 %) |
more nutritional values
| Vitamin A | 423.27 mg | (52,909 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.65 mg | (5 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.83 mg | (7 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 76.87 μg | (26 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 3.27 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14.06 mg | (15 %) | ||
| Potassium | 340.95 mg | (9 %) | ||
| Calcium | 81.47 mg | (8 %) | ||
| Magnesium | 28.62 mg | (10 %) | ||
| Iron | 1.93 mg | (13 %) | ||
| Iodine | 2.64 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.56 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- ¼ Iceberg lettuce
- 1 Radicchio
- ¼ Napa cabbage
- 50 grams green Olives
- 50 grams black Olives
- 2 onions
- 1 carrot
- 5 Radish
- 2 white Beets
- 100 grams button Mushroom
- ½ Pickle
- For the dressing
- 1 bunch mixed Fresh herbs
- juice of a lemons
- 1 Tbsp Mustard
- 100 milliliters olive oil
- salt (and pepper)
Preparation steps
1.
For the salad, rinse the lettuce, cabbage and radicchio and cut into thin strips. Halve the olives and remove the pits. Peel the onions and carrot. Cut the onion into rings and the carrot into slices. Finely grate the radishes and beets. Wipe the mushrooms and slice thinly. Halve, core and slice the gherkin.
Mix all the salad ingredients together.
For the dressing, rinse the herbs, pluck the leaves from the stems and finely chop. Mix the lemon juice and mustard and then whisk in the oil. Add the herbs and season with salt and pepper.
2.
Serve the salad drizzled with the rich dressing.
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