Salad Greens with Flowers

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Salad Greens with Flowers
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
112
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie112 cal.(5 %)
Protein1 g(1 %)
Fat10 g(9 %)
Carbohydrates4 g(3 %)
Sugar added2 g(8 %)
Roughage1.2 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K130.9 μg(218 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate34 μg(11 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium256 mg(6 %)
Calcium53 mg(5 %)
Magnesium15 mg(5 %)
Iron1 mg(7 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.4 g
Uric acid14 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
250 grams mixed Lettuce (such as frisée, arugula, radicchio, etc.)
80 grams edible Flowers (such as hollyhock, pansy, nasturtium, cornflower, etc.)
3 Tbsps White vinegar
1 tsp Raspberry vinegar
½ tsp medium hot Mustard
1 tsp sugar
salt
freshly ground peppers
4 Tbsps Corn oil
How healthy are the main ingredients?
sugarMustardsalt

Preparation steps

1.

Trim the lettuce, rinse, spin dry and tear into bite-sized pieces. Rinse the flowers very carefully, shake dry and dab gently. For the dressing, combine the two vinegars with mustard and sugar, season with salt and pepper.

2.

Whisk in the oil. Toss the salad leaves with the dressing, put in a salad bowl and distribute the flowers decoratively on the salad.

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