Potatoes with Cottage Cheese and Mixed Green Salad
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram new potatoes
- 150 grams Cottage cheese (10% fat)
- 2 Tbsps Cress
- 3 medium sized Tomatoes
- 300 grams Snow peas
- 1 handful lamb's lettuce (80 grams)
- 100 grams Artichoke hearts (from a jar)
- 4 Tbsps balsamic vinegar
- Iodized salt
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes thoroughly and steam over simmering water for about 30 minutes.
2.
Season cottage cheese with salt and pepper. Rinse the tomatoes, quarter, core and dice small.
3.
Rinse peas, trim and blanch in boiling salted water for about 2 minutes. Rinse in cold water and drain.
4.
Rinse, trim and divide lamb's lettuce along with the tomatoes, quartered artichoke hearts and snow peas on four plates.
5.
Cut the potatoes lengthwise and place on salads. Top each potatoe half with a tablespoon of cottage cheese. Sprinkle with cress and serve garnished with balsamic vinegar.
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