Salad with Cauliflower, Mushrooms and Green Asparagus
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
166
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 251.6 μg | (419 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Spinach
- 150 grams button Mushroom
- 400 grams Cauliflower
- 250 grams green Asparagus
- 4 Artichoke hearts (canned)
- 1 Red chili pepper
- 2 Tbsps White vinegar
- 5 Tbsps Corn oil
- salt
- freshly ground peppers
- ½ tsp Mustard
Preparation steps
1.
Rinse and spin dry spinach. Clean and chop mushrooms, if needed.
2.
Cook cauliflower florets in salted boiling water for about 7 minutes or until al dente. Drain, rinse in cold water and drain again. Peel lower thirds of asparagus, trim woody ends and cook in boiling salted water for 10 minutes or until al dente. Drain, rinse in cold water and drain again. Cut asparagus into bite-sized pieces.
3.
Drain artichoke hearts and cut into quarters.
4.
Rinse chile pepper, halve and remove seeds and ribs, chop finely. Combine vinegar with mustard and oil, season with salt, pepper and chile pepper. Combine all salad ingredients (except spinach) and toss with dressing.
5.
Arrange spinach on plates and top with salad. Serve.
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