Salad with Edible Flowers, Feta Cheese and Garlic Bread
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 42.2 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Lollo rossa
- 1 handful Borage Leaf
- 2 Tomatoes
- 1 Cucumber
- 150 grams Feta
- 1 handful fresh Fresh herbs (such as basil, cress)
- 2 Tbsps apple cider vinegar
- 2 Tbsps scallions
- 1 Tbsp lemon juice
- 6 Tbsps olive oil
- 1 pinch sugar
- salt
- freshly ground peppers
- For the garlic bread
- 4 slices Whole Wheat Bread
- 2 garlic cloves
- 2 Tbsps freshly cut Basil
- 2 Tbsps olive oil
- To garnish
- 1 handful Edible flowers (such as borage, nasturtium)
Preparation steps
1.
For the salad, rinse lollo rossa and rinse borage leaves. Trim, tear into small pieces and drain well. Rinse the tomatoes, remove stems and cut into wedges. Peel the cucumber and cut or slice into slices. Crumble the cheese. Rinse the herbs, shake dry and pluck off the leaves. Arrange salad greens with all the prepared ingredients decoratively on plates. For the dressing, mix the vinegar with the chives, lemon juice, 1-2 tablespoons of water and the olive oil and season with sugar, salt and pepper. Drizzle over the salad.
2.
For the garlic bread, toast the bread slices and cut in half. Peel and chop the garlic. Stir in the basil and oil and spread over the bread slices.
3.
Serve garnished with the edible flowers.
