Nicoise Salad with Mixed Beans
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 118.5 μg | (198 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tomatoes
- 2 Bell pepper
- ½ Cucumber
- 2 ¾ cups french Beans
- salt
- 1 onion
- 1 clove garlic cloves
- 2 hard-boiled eggs
- For the dressing
- 2 Tbsps Wine vinegar
- ½ tsp Mustard
- 5 Tbsps vegetable stock
- 2 Tbsps olive oil
- salt
- freshly ground Black pepper
- ¼ cup salted Anchovy fillet (from a jar)
- ¼ cup black Olives
- In addition
- Lettuce
Preparation steps
1.
Wash and quarter the tomatoes. Wash, halve and core the peppers and cut into strips. Wash the cucumber and cut into bite-sized pieces. Wash, top and tail the beans and halve or cut into thirds. Cook the beans in boiling, salted water for 10 minutes, then drain, refresh in cold water and drain well. Peel the onion and cut into thin rings. Peel and halve the garlic. Shell and quarter the eggs. Wash the lettuce.
2.
For the dressing, whisk together the vinegar, mustard, vegetable stock and oil and season with salt and pepper.
3.
Carefully mix the salad ingredients with the dressing and arrange on plates with a little lettuce. Rinse the anchovy fillets under cold water and pat dry. Add to the salad with the olives and hard-boiled eggs and serve immediately.
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