Salad with Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
217
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Lettuce (Lollo rosso)
- 1 Red Bell pepper
- 1 bunch baby carrots
- 4 Cornichons
- 1 sm jar Baby corn cob
- 80 grams Snow peas
- For the dressing
- 3 Tbsps lemon juice
- 1 Tbsp White vinegar
- ½ tsp Mustard
- 2 Tbsps Corn oil
- 2 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- salt
- peppers (from the mill)
Preparation steps
1.
Separate the lettuce leaves, rinse, spin-dry and pluck as small as desired.
2.
Rinse and halve the peppers, remove seeds, remove white interior skins and cut into thin strips.
3.
Rinse carrots, keeping some of the leaves and cut in half lengthwise.
4.
Rinse the snow peas and drain.
5.
Blanch the carrots in boiling salted water for about 3 minutes. Add the snow peas and cook for another 3 minutes, then remove the vegetables from heat, rinse with cold water and drain.
6.
Drain baby corn and cut in half lengthwise
7.
Slice the pickled gherkins.
8.
For the dressing: mix all the dressing ingredients together.
9.
To serve, spread lettuce on plate, arrange the vegetables on top and drizzle the dressing over.
