Potato and Bean Salad with Artichokes
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams potatoes
- 300 grams green Beans
- 150 grams Romaine lettuce
- 2 scallions
- 4 pickled Artichoke hearts
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Peel, rinse and chop potatoes. Cook potatoes about 8 minutes in salted boiling water. Rinse and drain well.
2.
Rinse beans, trim off ends and cut into smaller pieces as desired. Cook in a large pot of salted water, about 7 minutes. Drain, rinse immediately with cold water and let drain.
3.
Rinse, trim and spin lettuce dry. Cut lettuce into strips.
4.
Rinse, trim and thinly slice scallions crosswise on the diagonal.
5.
Cut artichokes in half lengthwise.
6.
Whisk vinegar with salt and pepper to taste. Whisk in oil. Toss dressing with prepared salad ingredients and divide among plates.
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