Potato and Cauliflower Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
257
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 91.8 μg | (153 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 1,591 mg | (40 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower
- 400 grams cooked potatoes (from the day before)
- 1 sm jar Pickled cucumber
- 1 bunch Dill
- 2 Tbsps scallions
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps sunflower oil
- 2 garlic cloves
- salt
- freshly ground peppers
Preparation steps
1.
Slice the potatoes.
2.
Divide the cauliflower into florets, rinse well in a sieve under running water and drain.
Bring a pan of water to a boil with 1 teaspoon of salt and cook the cauliflower for about 8 minutes. Drain, rinse cold and drain again .
3.
Set some of the dill pickles aside for the garnish and cut the rest into small cubes.
4.
Rinse the dill, shake dry and chop.
5.
For the dressing, mix the yogurt with the oil and crushed garlic and season with salt and pepper, to taste.
6.
Mix the potatoes, cauliflower and pickle cubes with the herbs and stir in the yogurt dressing. Serve garnished with sliced pickles.
