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Salad with Beans, Arugula and Radishes
(4 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 38 mins
Calories:
737
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 21.4 mg | (178 %) | ||
| Vitamin K | 87.4 μg | (146 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 14 ozs thick Beans (fresh and unshelled)
- salt
- 6 ozs Arugula
- 2 ozs Radish
- 2 Tbsps Pine nuts
- 4 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- ½ tsp sugar
- 6 Tbsps sunflower oil
- 6 ozs cream cheese
Preparation steps
1.
Rinse beans and blanch for about 8 minutes in salted water. Drain and peel. Rinse and spin dry arugula and tear into smaller pieces, if desired. Rinse, dry and slice radishes. Toast pine nuts in a dry pan until golden brown, remove from heat and cool.
2.
Combine balsamic vinegar with lemon juice, oil and 1-2 tablespoons of water. Season with salt and sugar.
3.
Toss salad ingredients with the dressing and sprinkle with crumbled cheese and toasted nuts. Serve.
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