Pepper Salad with Sausages and Arugula
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
348
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 5.48 g | (6 %) | ||
| Fat | 30.73 g | (26 %) | ||
| Carbohydrates | 13.61 g | (9 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.61 g | (9 %) |
more nutritional values
| Vitamin A | 69.63 mg | (8,704 %) | ||
| Vitamin D | 0.18 μg | (1 %) | ||
| Vitamin E | 4.04 mg | (34 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.17 mg | (18 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 40.12 μg | (13 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 59.05 mg | (62 %) | ||
| Potassium | 352.94 mg | (9 %) | ||
| Calcium | 59.97 mg | (6 %) | ||
| Magnesium | 26.93 mg | (9 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 5 g | |||
| Cholesterol | 18.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 6 Tbsps Canola oil
- 1 pinch sugar
- salt
- freshly ground peppers
- 2 Red Bell pepper
- 80 grams Arugula
- 2 Red onions
- 8 small Sausage
Preparation steps
1.
Whisk the balsamic vinegar with the lemon juice and 4 tablespoons oil. Season with sugar, salt and pepper. Rinse the peppers, cut in half, remove seeds and ribs and cut into pieces. Mix with the dressing and let rest.
2.
Meanwhile trim the arugula, rinse and spin dry. Peel the onions and cut into wedges. Cook the sausages in a hot pan in the remaining oil until golden brown, around 5-6 minutes. Cook the onions for 4-5 minutes. Serve both on plates and top with the pieces of pepper with the dressing. Serve garnished with arugula.
