Salade Niçoise
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6.6 μg | (33 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 99.1 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams Beans
- 300 grams Tomatoes
- 250 grams potatoes
- 1 Lettuce
- 6 Anchovy fillet
- 100 grams Olives
- 2 onions
- 2 cans Tuna (in own juices)
- 3 eggs
- For the vinaigrette
- 4 Tbsps White vinegar
- 1 tsp Mustard
- salt
- freshly ground peppers
- 5 Tbsps olive oil
Preparation steps
1.
Rinse beans and cook in a pot of boiling salted water for about 10 minutes. Drain, rinse with cold water and drain again. Blanch tomatoes for a few seconds in a pot of boiling water, drain, rinse with cold water, drain again, peel, quarter, core and cut into eighths. Slice potatoes. Rinse lettuce, trim spin dry and tear into small pieces. Peel onions and cut into rings.
2.
Drain anchovies and pat dry. Pick tuna apart with a fork. Cut eggs into quarters.
3.
Mix vinegar in a bowl with mustard and season with salt and pepper. Gradually add oil to the bowl while stirring with a whisk.
4.
Mix all salad ingredients (except eggs) in a large bowl, add the vinaigrette, mix, arrange in a bowl and serve garnished with eggs.
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