Niçoise Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
533
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 86.8 μg | (145 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 eggs
- 1 head Oak leaf lettuce
- 400 grams Tuna (canned)
- 100 grams black Olives (pitted)
- 300 grams cooked, small potatoes
- 4 Tomatoes
- 1 red Bell pepper
- 60 grams cooked ham
- 3 Anchovy fillet
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Cook the eggs for about 10 minutes until hard boiled. Rinse, peel and cut into quarters. Rinse the lettuce, spin dry, and pluck into small pieces.
2.
Drain the tuna and dissect. Drain the olives well. Cut the cooked potatoes into bite sized pieces. Rinse the tomatoes, cut the stalks out, and cut into wedges. Rinse the peppers, cut in half, remove the seeds and white membrane, and cut into strips. Cut the ham into pieces. Pat the anchovy dry and separate.
3.
Whisk the vinegar with the oil to make a dressing. Season with salt, pepper, and sugar. In a bowl, mix the lettuce, tuna, olives, potatoes, peppers, ham, anchovies, and tomatoes. Toss with the dressing.
To serve: Serve in deep plates. Garnish with hard boiled eggs.
