Pepper, Onion, and Tomato Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
187
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 258 mg | (272 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Rinse and trim the peppers, then slice into 2-3 (approximately 3/4 - 1 inch) wide strips. Spread on the baking sheet, and roast in the oven for 10 minutes. Remove from the oven and let cool.
2.
Rinse the tomatoes, remove the cores, and cut into wedges. Peel and julienne the onion. Drain the olives. Rinse and dry the cilantro, then remove the leaves.
3.
Whisk together the olive oil and the vinegar. Season to taste with salt, pepper, and sugar. Mix the peppers, onions, tomatoes, and olives with the dressing in a large bowl. Garnish with cilantro, and serve.
