Roast Tricolore Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 15 min.
Ready in
Calories:
187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 vine ripened Tomatoes (sliced into 12 piece)
- 12 slices fresh Mozzarella (about 3/4-inch thick)
- 12 slices Baguette (about3/4-inch thick)
- 3 cups Arugula (washed)
- 0.333 cup extra virgin olive oil
- salt (to taste)
- cracked Black pepper (to taste)
Preparation steps
1.
Preheat the oven to 300 degree F.
2.
In a casserole dish, make two rows, alternating tomato slices, cheese slices, baguette slices and arugula. Drizzle liberally with olive oil. Add salt and pepper to taste.
3.
Bake in the oven for 5-7 minutes, until mozzarella is slightly melted. Serve warm.
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