Low-Carb Lunch
Mixed Salad with Egg and Yogurt Dressing
(1 vote)
(1 vote)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 75.3 μg | (126 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 4 Tomatoes
- 80 grams cooked ham (in slices)
- 80 grams Salami (in slices)
- 4 hardboiled eggs
- 1 garlic clove
- 1 Red chili pepper
- 2 Tbsps Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 2 Tbsps apple cider vinegar
- 4 Tbsps sunflower oil
- salt
- peppers
- 2 Tbsps Cress
Preparation steps
1.
Rinse lettuce, trim, spin dry and pluck into small pieces. Rinse tomatoes, cut away stalks and cut into wedges. Cut ham and salami into small pieces. Peel eggs and cut into quarters lengthwise. Arrange all prepared salad ingredients on plates.
2.
For the dressing, peel the garlic. Rinse chile pepper, cut in half and remove seeds. Add to a blender with garlic, yogurt, oil, lemon juice, vinegar and 1-2 tablespoons water. Season with salt and pepper and blend until creamy. Drizzle over salad and garnish with watercress to serve.
