Mixed Salad with Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 89.4 μg | (149 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 1,754 mg | (44 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms oblong, waxy potatoes
- 100 grams grated Gruyere
- 50 grams Sour cream
- 1 garlic clove
- 1 Lettuce
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 1 carrot
- 1 bunch Radish
- 1 bunch Cress
- 1 Tbsp Wine vinegar
- 3 Tbsps olive oil
- salt (and pepper)
Preparation steps
Scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and halve the potatoes and arrange cut side facing upward on a baking sheet lined with parchment paper. Mix cheese with sour cream and spread on the potatoes.
Peel garlic, squeeze and distribute on the potatoes and season with salt and pepper. Bake in a preheated oven at 200°C (approximately 400°F) for 15 minutes.
Rinse the lettuce, shake dry and tear into bite-sized pieces. Rinse and halve the peppers, remove the seeds and ribs and cut into strips.
Peel carrot and finely grate. Trim, rinse and slice radishes. Toss together the lettuce, peppers, carrot, radishes and cress. Mix the vinegar and oil, season with salt and pepper and drizzle over the salad. Serve with the potatoes.
