Potato and Snow Peas Salad
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
287
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams small, waxy potatoes
- salt
- 4 Tbsps vegetable oil
- 200 grams Snow peas
- 1 handful Arugula
- 4 scallions
- 4 Tbsps white balsamic vinegar
- 1 tsp spicy Mustard
- 80 milliliters Vegetable broth
- peppers
Preparation steps
1.
Rinse potatoes and cook in salted water for about 20 minutes. Cool and halve lengthwise. Heat 1 tablespoon of oil in a pan and saute potatoes for about 5 minutes or until golden brown.
2.
Rinse snow peas and blanch in salted water for about 2 minutes. Rinse with cold water, drain and halve lengthwise. Rinse and spin dry arugula and scallions. Cut scallions diagonally into rings.Tear arugula into smaller pieces if desired.
3.
Combine vinegar with mustard, broth and remaining oil. Season with salt and pepper.
4.
Combine all prepared salad ingredients and toss with the dressing, Cool slightly and serve.
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