Mozzarella, Arugula and Tomato Salad
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 109.2 μg | (182 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 762 mg | (76 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Arugula
- 3 Tomatoes
- 1 Red onion
- 4 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- salt
- peppers (from the mill)
- 4 small Goat cheese
Preparation steps
1.
Rinse and shake dry arugula. Rinse and slice tomatoes. Peel the onion and cut into small cubes.
2.
Whisk together 3 tablespoons of olive oil with the balsamic vinegar and season with salt and pepper.
3.
Heat the remaining olive oil in a nonstick pan and briefly fry the cheese in it over high heat. It should only be lightly browned on one side, but not melted.
4.
Arrange arugula and tomato on plates, sprinkle with onions, fried cheese and coarsely ground pepper and serve while still warm.
