Pepper and Tomato Salad with Mozzarella
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 big, green Bell pepper
- 2 stalks Celery
- 400 grams Cherry tomatoes
- 300 grams Bocconcini
- 1 Endive
- 1 bunch Basil
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 5 Tbsps olive oil
Preparation steps
1.
Rinse and dry pepper, halve and remove seeds and ribs and cut into small cubes.
2.
Rinse, dry and slice celery. Rinse, dry and halve tomatoes.
3.
Separate chicory leaves. Drain mozzarella. Rinse basil, shake dry and pluck off leaves.
4.
Combine vinegar with mustard and oil. Season with sugar, salt and pepper. Combine all salad ingredients and drizzle with vinaigrette. Arrange on plates and serve.
