Salad with Orange Dressing
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 110.3 μg | (184 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams mixed Lettuce (such as batavia, romana, radicchio)
- 150 grams Tomatoes
- 50 grams button Mushroom
- 1 carrot
- ½ yellow Bell pepper
- ½ red Bell pepper
- 75 milliliters Orange juice
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground pepper
- 1 tsp Mustard
- 4 Tbsps Corn oil
- ½ bunch Chervil
Preparation steps
1.
Divide the lettuce leaves. Trim, rinse, shake dry and tear into bite-sized pieces. Rinse and dry the tomatoes and cut into wedges. Rinse and dry the bell peppers, remove the seeds and ribs and cut the flesh into thin strips. Wipe and trim the mushrooms and slice into thin slices. Peel the carrot and plane into thin strips.
Mix all the prepared ingredients in a bowl.
2.
For the dressing, combine the orange juice, vinegar, mustard and oil and season with salt and pepper. Mix the salad dressing into the salad.
Rinse the chervil, shake dry and chop coarsely.
Garnish the salad with parsley and serve immediately.
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