Potato Arugula Radish Salad
Healthy, because
Even smarter
Nutritional values
The allyl legume oil contained in radishes provides this salad's pungent taste and also has a positive effect on digestion.
The salad can also be prepared the day before - for example, if you want to take it with you to work. Just mix the lettuce, radishes, chives, and oil before eating.
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 8.02 g | (8 %) | ||
| Fat | 14.24 g | (12 %) | ||
| Carbohydrates | 52.71 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.89 g | (23 %) |
| Vitamin A | 9.82 mg | (1,228 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.47 mg | (21 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 3.13 mg | (26 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 66.1 μg | (22 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58.67 mg | (62 %) | ||
| Potassium | 1,430.42 mg | (36 %) | ||
| Calcium | 63.38 mg | (6 %) | ||
| Magnesium | 53.44 mg | (18 %) | ||
| Iron | 2.21 mg | (15 %) | ||
| Iodine | 1.37 μg | (1 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 1.08 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 36 ozs waxy potatoes
- 1 mild onion
- 7 fluid ozs Vegetable broth
- 4 Tbsps Fruit Vinegar
- 1 Tbsp grained Mustard
- salt
- freshly ground peppers
- sugar
- 9 ozs Radish
- 2 handfuls Arugula
- ½ handful Chives
- 4 Tbsps Canola oil
Preparation steps
Scrub potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
Peel the onion and chop finely. Bring the broth to a boil and add the onion. Remove from the heat and let stand for about 5 minutes. Add the vinegar and mustard, stir and season the marinade with salt, pepper and sugar. Rinse, trim and slice the radishes. Rinse the arugula, shake dry and tear into small pieces. Rinse the chives and chop crosswise.
While the potatoes are still warm, peel and cut into slices. Mix with the marinade and let soak 30 minutes.
Mix in the radish, the arugula, chives and the oil into the salad, season and serve.
