Potato and Asparagus Salad with Arugula and Prosciutto
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.6 mg | (130 %) | ||
| Vitamin K | 153.6 μg | (256 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,693 mg | (42 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse asparagus and snap off woody ends. Peel the lower third of each stalk and cut diagonally into pieces. Peel, rinse and slice potatoes. Bring a pot of salted water to a boil with butter and sugar. Add asparagus and potatoes and simmer about 12 minutes. Drain, reserving 200 ml (approximately 1 scant cup) of the cooking water.
2.
Mix reserved cooking water with vinegar and season with salt and pepper. Whisk in oil and pour dressing over asparagus and potatoes. Let marinate about 20 minutes. Rinse arugula and shake dry. Cut prosciutto into strips. Toast pine nuts in a dry frying pan.
3.
Combine vegetables with prosciutto and arugula and serve sprinkled with pine nuts.
