Potato Salad with Romanesco
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
303
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 223 mg | (235 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 100 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, new potatoes (cooked the day before)
- 2 Bell pepper (red and yellow)
- 4 Tbsps olive oil
- 400 grams Romanesco broccoli
- salt
- 50 grams sun dried Tomatoes (in oil)
- 50 grams black Olives (pitted)
- 1 sprig rosemary
- 1 garlic clove
- 2 Tbsps lemon juice
- 1 Tbsp white balsamic vinegar
Preparation steps
1.
Cut potatoes into bite-sized pieces. Rinse peppers and halve, remove seeds and ribs and cut into pieces. Heat oil in a nonstick pan and saute peppers and potatotes for about 5 minutes or until potatoes are golden brown.
2.
Rinse romanesco and blanch for 4 minutes in salted water. Squeeze and drain well.
3.
Drain tomatoes and cut into strips. Coarsely chop olives. Rinse rosemary, shake dry, pluck off leaves and chop. Peel and chop garlic, grind finely with a pinch of salt. Combine garlic with rosemary, lemon juice, vinegar and remaining oil. Season with salt and pepper. Combine all salad ingredients and toss with dressing. Let stand for a few minutes.
4.
Serve.
