Salad Greens with Flowers
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
112
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 112 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 130.9 μg | (218 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 256 mg | (6 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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