Rice and Pepper Salad with Mozzarella
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 34 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 71 μg | (118 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 188 mg | (198 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 346 mg | (35 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Rice
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 orange Bell pepper
- 50 grams black olives (pitted)
- 300 grams Bocconcini
- olive oil
- 3 Tbsps White balsamic vinegar
- 1 bunch Arugula
- salt
- peppers (freshly ground)
- Basil (for garnishing)
Preparation steps
1.
Cook rice according to package instructions.
2.
Rinse peppers, halve, remove seeds and ribs and chop roughly. Place on a tray lined with baking paper and sprinkle with olive oil. Season with salt and pepper, and roast under broiler for about 4 minutes, watching carefully.
3.
Rinse and shake dry arugula.
4.
Combine all ingredients in a bowl, toss with 3 tablespoons of oil and balsamic vinegar. Season with salt and pepper. Garnish with basil and serve.
