Pea Salad with Mint Dressing
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Snow peas
- salt
- 300 grams peas
- 1 bunch scallions
- 1 organic lemon
- 150 grams Crème fraiche
- freshly ground pepper
- 1 bunch fresh mint
- 2 Romaine lettuce
- 1 smaller Radicchio
- 60 grams Parmesan
Preparation steps
1.
Rinse and cut the snow peas in half. Cook in the boiling salted water. Drain and rinse with cold water. Cut the spring onions into rings and rinse.
2.
Rinse the lemon and zest. Squeeze out the juice. Mix the creme fraiche with the lemon zest and juice. Season with salt and pepper. Rinse the mint, shake dry and cut the leaves into strips. Mix half of the dressing with the peas and spring onion. Let soak for about 30 minutes.
3.
Tear apart the romaine and radicchio. Rinse and spin dry. Mix with the remaining dressing and serve with the peas. Garnish with freshly planned Parmesan.
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