Mixed Salad with Flowers
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
115
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 136.7 μg | (228 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 295 mg | (7 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Lettuce (such as Romana, Lollo rosso, arugula)
- 2 handfuls Edible flowers (such as hibiscus, marigold, rose fragrance, pansies, chives, violets)
- 20 grams Chives
- 2 sprigs Dill
- 1 handful Raspberries
- 4 Radish (with young leaves)
- 4 Tbsps White vinegar
- salt
- white peppers
- 1 tsp sugar
- 4 Tbsps Canola oil
Preparation steps
1.
Rinse lettuce leaves, shake dry, trim, tear into small pieces and place in a large bowl. Rinse flowers. Rinse chives and dill, shake dry, pluck dill from stem and cut chives into small rings. Rinse raspberries. Rinse radishes, trim, add radish leaves to the large bowl and cut radishes into thin slices.
2.
Arrange all prepared salad ingredients decoratively on plates, sprinkle with dill and chives and garnish with flowers.
3.
For the dressing, mix vinegar in a bowl with salt, pepper, sugar and oil. Drizzle over salad and serve.
