Rice Salad with Smoked Salmon
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 75.6 μg | (126 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Wild rice
- 1 yellow Bell pepper
- 1 medium carrot
- 200 grams Smoked salmon (thinly sliced)
- 1 Lettuce
- 1 tsp Mustard
- 2 Tbsps lemon juice
- 1 Tbsp White vinegar
- salt
- peppers (freshly ground)
- 4 Tbsps Safflower oil
Preparation steps
1.
Combine rice with 1/2 liter of water, season with salt and bring to a boil. Cook on medium heat for about 40 minutes. Drain.
2.
Rinse and dry pepper, halve, remove seeds and ribs, and cut into small cubes. Peel carrot, slice lengthwise into thin slices.
3.
Shred lettuce into leaves, rinse and spin dry.
4.
Combine mustard with lemon juice and vinegar. Season with salt and pepper. Mix well with a whisk.
5.
Arrange lettuce leaves, rice and vegetables on plates. Drizzle with dressing and top with salmon pieces. Serve.
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