Roasted Asparagus and Tomato Salad with Hazelnut Dressing
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 77.2 μg | (129 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 bunches White pepper
- 8 Plum tomato
- 200 grams Feta
- 100 grams Arugula
- 1 bunch mint
- olive oil
- powdered sugar
- For the dressing
- 4 Tbsps Hazelnut oil
- 2 Tbsps White vinegar
- 1 Tbsp coarse Mustard
- 2 Tbsps lemon juice
- 1 Tbsp honey
- salt
- freshly ground peppers
Preparation steps
1.
For the salad, peel the bottom third of the asparagus and place on a baking sheet lined with parchment paper.
2.
Rinse the tomatoes, remove the stalks and cut in half. Place with the asparagus, cut side up. Season with salt and pepper, dust with powdered sugar and drizzle with olive oil.
Bake in a preheated oven at 200°C (approximately 400ºF) for about 20 minutes until browned.
3.
For the dressing, combine the walnut oil with the white wine vinegar, honey, mustard and lemon juice. Season with salt and pepper.
4.
To serve, rinse the arugula and mint, pat dry and pluck into small pieces. Arrange the herbs on plates. Cut the feta into slices and arrange it on top.
Lay the asparagus and tomatoes on the salad and serve drizzled with the dressing.
