Potato and Asparagus Salad with Arugula
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
256
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 148.9 μg | (248 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- salt
- 400 grams green Asparagus
- 2 bunches Arugula
- 150 milliliters hot Vegetable broth
- freshly ground peppers
- 1 Tbsp Mustard
- 5 Tbsps White vinegar
- 5 Tbsps olive oil
Preparation steps
1.
Rinse the potatoes and cook in salted water for 25-30 minutes. Drain the potatoes, peel and cut into 1 cm thick slices.
2.
Pee the lower third of asparagus, trim the ends and cut into bite-sized pieces. Rinse the arugula, shake dry, trim tough stems and pluck small leaves.
3.
Mix the potatoes and asparagus in a bowl, and pour in the vegetable broth. Stir in the mustard, olive oil and vinegar, and season with salt and pepper.
4.
Let the salad marinate for about 30 minutes. Serve the salad in bowls with arugula.
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