Mixed Salad with Eggs, Cucumber and Dried Tomatoes
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 250 grams lamb's lettuce
- ½ Cucumber
- 8 Radish
- 8 dried, pickled Tomatoes (in oil)
- 2 Tbsps scallions
- 1 Tbsp Chervil
- 1 Tbsp parsley
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 2 Tbsps toasted Sunflower seed
Preparation steps
1.
Cook eggs in boiling water for 10 minutes. Drain, cool and peel well. Rinse and spin dry lettuce. Peel cucumber, rinse radishes and slice both. Drain tomatoes and cut into strips.
2.
Prepare dressing by mixing vinegar with oil and season with salt and pepper. Combine lettuce with cucumber and radish slices, tomato strips and herbs. Place into bowl and toss with the dressing. Cut eggs into wedges and top salad with them. Sprinkle with sunflower seeds and serve.
