Salad with Eggs, Olives and Radishes

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Salad with Eggs, Olives and Radishes
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
230
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie230 kcal(11 %)
Protein6.16 g(6 %)
Fat20.23 g(17 %)
Carbohydrates5.73 g(4 %)
Sugar added0 g(0 %)
Roughage1.71 g(6 %)
Vitamin A199.79 mg(24,974 %)
Vitamin D1.76 μg(9 %)
Vitamin E4.82 mg(40 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.24 mg(22 %)
Niacin0.14 mg(1 %)
Vitamin B₆0.05 mg(4 %)
Folate42.61 μg(14 %)
Pantothenic acid0.05 mg(1 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C9.92 mg(10 %)
Potassium59.37 mg(1 %)
Calcium40.91 mg(4 %)
Magnesium4.86 mg(2 %)
Iron1.27 mg(8 %)
Iodine53.56 μg(27 %)
Zinc0.12 mg(2 %)
Saturated fatty acids3.11 g
Cholesterol154 mg

Ingredients

for
4
Ingredients
4
2
large Lettuce hearts (such as Romana)
1 bunch
Radish (about 250 g)
100 grams
black Olives (pitted)
1
red Onion
4 tablespoons
2 tablespoons
2 tablespoons
freshly ground Pepper

Preparation steps

1.

Hardboil the eggs in boiling water (this should take about 10 minutes). Rinse the eggs under cold water, peel, and let cool. Separate the leaves of lettuce. Rinse the lettuce, pat dry, and cut into bite-sized pieces. 

2.

Rinse and trim the radishes. Thinly slice with a knife or on a mandoline. Thoroughly drain the olives. Peel the onion and cut into thin rings. 

3.

Mix the oil with the vinegar, and chives to form a vinaigrette. Season to taste with salt, pepper, and sugar. Cut the eggs into slices. 

4.

Arrange the lettuce on plates and top with the radishes, eggs, olives, and onions. Drizzle with the vinaigrette and serve.