Radicchio Salad with Potatoes, Eggs and Alfalfa Sprouts
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 105.3 μg | (176 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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