Potato and Rdish Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 72.8 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams festkochende potatoes
- 1 Cucumber
- 100 grams Radish
- 100 grams button Mushroom
- 2 handfuls Watercress
- 100 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 1 pinch sugar
- 1 Tbsp white balsamic vinegar
- 1 tsp coarsely chopped green peppers
Preparation steps
1.
Risne the potatoes, place in a steamer and cook until knife-tender but not falling apart, about 30 minutes. Drain, rinse under cold water, peel, let cool and cut into bite-sized slices. Peel the cucumber, halve lengthwise, remove seeds and cut into small dice. Rinse the radishes and thinly slice. Clean the mushrooms and cut into slices. Rinse the watercress and shake dry. In a bowl, stir together the yogurt, lemon juice, sugar, vinegar and 2-3 tablespoons of water and season with salt and pepper.
2.
Divide all the vegetables among plates and drizzle the dressing over. Garnish with the green pepper and serve.
