Mixed Salad with Cherry Tomatoes and Carrot
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
98
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ½ orange paprika
- 250 grams Cherry tomatoes
- 100 grams lamb's lettuce
- 100 grams Frisée
- 1 smaller Radicchio
- 1 size carrot
- 1 shallot (diced)
- salt
- peppers
- 1 ½ Tbsps medium hot Mustard
- 1 Tbsp honey
- 50 milliliters Vegetable broth (jarred)
- 3 Tbsps white Vinegar
- 2 Tbsps olive oil
Preparation steps
1.
Rinse and halve the peppers. Remove the seeds and membranes, and julienne. Rinse and dry the tomatoes, and cut in half. Season with salt and pepper. Rinse the lettuces, dry, and tear into bite-sized pieces.
2.
Peel and grate the carrot, then mix with the shallots, lettuces, tomatoes, and peppers in a bowl.
3.
Divide the salads into 4 plates. Mix the mustard, honey, vinegar, and oil. Season to taste with salt and pepper, and transfer to a bowl.
4.
Serve the salad with the dressing.
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