Salad with Green Beans, Mozzarella, Tomatoes, Pine Nuts and Raisins
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams green Beans
- 1 onion
- 300 grams Cherry tomatoes
- 1 head Lollo Bionda
- 300 grams Bocconcini
- 3 Tbsps White vinegar
- 6 Tbsps vegetable oil
- 1 tsp honey
- salt
- freshly ground peppers
- 80 grams Pine nuts
- 2 Tbsps Currants
Preparation steps
1.
Trim the beans, rinse, pinch back ends and blanch for 6-8 minutes in boiling salted water, remove, rinse with cold water, drain well. Peel the onion and chop finely. Rinse the tomatoes and cut into quarters. Rinse the lettuce, dry, tear into bite-sized pieces. Drain the mozzarella.
2.
Arrange all ingredients on plates. For dressing, stir together vinegar, oil and honey, season with salt and pepper, mix with onions and drizzle over the salad. Toast the pine nuts in a dry frying pan, sprinkle with the currants over the salad and serve.
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