Potato and Arugula Salad with Tomatoes
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 250 grams Cherry tomatoes
- 80 grams caperberry
- 100 grams black Olives (pitted)
- 2 handfuls Arugula
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 60 milliliters Vegetable broth
- 5 Tbsps olive oil
- 1 pinch sugar
- freshly ground peppers
- 1 sprig marjoram
Preparation steps
1.
Peel, rinse and boil the potatoes in salted water for about 30 minutes. Drain and let cool.
2.
Rinse and halve the tomatoes. Drain the capers and olives and add to the potatoes and tomatoes in a bowl.
3.
Trim and rinse the arugula and spin dry.
4.
For the dressing: Mix the lemon juice with the vinegar, the broth and the oil and season with sugar, salt and pepper. Toss with the prepared salad ingredients and arrange on salad plates. Serve sprinkled with marjoram leaves.
