Paschal Colorful Vegetable Salad
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
153
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 88.9 μg | (148 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 690 mg | (17 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- ½ Iceberg lettuce
- 8 Cherry tomatoes
- 6 Radish
- 1 Red Bell pepper
- 1 yellow Bell pepper
- ½ Cucumber
- 1 bunch Cress
- 200 grams Natural yogurt
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- sugar
- 6 hardboiled Quail egg
Preparation steps
1.
Rinse the lettuce and iceberg lettuce, remove the outer leaves, separate the remaining leaves, trim and tear into small pieces. Rinse the tomatoes and cut into quarters. Rinse and trim the radishes and cut into thin slices.
2.
Rinse the cucumber and also cut into thin slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into narrow strips. Mix the vegetables with the lettuce in a large bowl. Chop the cress sprouts and add.
3.
For the dressing: Mix the yogurt with the oil, vinegar and lemon juice and season with salt, pepper and 1 pinch of sugar. Drizzle over the salad and mix. Peel the eggs, cut into wedges and arrange on the salad. Serve immediately.
