Scallions with Arugula, Parmesan and Olives
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 16 min.
Ready in
Calories:
226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 228 mg | (6 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 scallions
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- powdered sugar (for dusting)
- 100 grams black Olives (pitted)
- 1 handful Arugula
- lemon juice (for drizzling)
- 80 grams freshly grated Parmesan
Preparation steps
1.
Rinse and trim the scallions and cut across diagonally and then in half lengthwise. Sauté slowly in some oil for 4-5 minutes. Dust with some powdered sugar let it caramelize.
Cut the olives in half.
2.
Rinse the arugula, shake dry and pluck into small pieces. Arrange over the scallions and drizzle with a little lemon juice.
Season with salt and pepper and serve garnished with olives and Parmesan.
