Radicchio Salad with Potatoes, Eggs and Alfalfa Sprouts

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Radicchio Salad with Potatoes, Eggs and Alfalfa Sprouts
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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
233
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.5 mg(13 %)
Vitamin K105.3 μg(176 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.2 mg(14 %)
Folate61 μg(20 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C19 mg(20 %)
Potassium431 mg(11 %)
Calcium44 mg(4 %)
Magnesium28 mg(9 %)
Iron1.5 mg(10 %)
Iodine6 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids3.4 g
Uric acid23 mg
Cholesterol109 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
200 grams small potatoes
2 eggs
1 head Lettuce (raddichio)
Chives
salt
freshly ground pepper
6 Tbsps Pumpkin seed oil
3 Tbsps balsamic vinegar
honey
100 grams Alfalfa sprouts
How healthy are the main ingredients?
potatoPumpkin seed oileggChivessalthoney

Preparation steps

1.

Rinse and cook potatoes in boiling salted water.

2.

Cook eggs until medium-soft, about 7 minutes. Rinse, trim and pat radicchio dry. Cut into quarters. Cut each quarter into 3 wedges.

3.

Rinse chives, shake dry and thinly slice crosswise. 

4.

To make marinade, mix salt and pepper to taste with oil, vinegar and honey.

5.

Drain and peel potatoes. Slice potatoes and toss with marinade. Drain potatoes in a colander, reserving marinade. Peel eggs and cut in half. Divide eggs, potatoes and radicchio wedges among plates.

6.

Drizzle remaining marinade over radicchio and top with sprouts. Serve sprinkled with chives.