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Simple Green Leaf Salad

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Simple Green Leaf Salad
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
81
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie81 kcal(4 %)
Protein7.33 g(7 %)
Fat4.21 g(4 %)
Carbohydrates1.82 g(1 %)
Sugar added0 g(0 %)
Roughage1.07 g(4 %)
Vitamin A561.81 mg(70,226 %)
Vitamin D2 μg(10 %)
Vitamin E5.99 mg(50 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.35 mg(32 %)
Niacin0.66 mg(6 %)
Vitamin B₆0.09 mg(6 %)
Folate128.28 μg(43 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.06 μg(0 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C12.4 mg(13 %)
Potassium250.08 mg(6 %)
Calcium43.27 mg(4 %)
Magnesium34.44 mg(11 %)
Iron1.2 mg(8 %)
Iodine60.85 μg(30 %)
Zinc0.25 mg(3 %)
Saturated fatty acids1.04 g
Cholesterol175 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 bunch
Asparagus (trimmed)
2 tablespoons
4
2 handfuls
baby Spinach
½ teaspoon
cayenne pepper (optional)

Preparation steps

1.
Bring a large pan of water to the boil and blanch the asparagus for 2 minutes. Drain, refresh under cold running water, drain well and pat the asparagus dry with kitchen paper.
2.
Bring a medium pan of water to a gentle simmer and add the vinegar. Whisk the water with a wooden spoon or whisk to create a whirlpool then carefully break the eggs into the water and poach for 3 minutes.
3.
While the eggs are cooking, arrange the spinach and asparagus onto serving plates and sprinkle over the cayenne pepper.
4.
Remove the eggs from the water with a slotted spoon, shake gently to remove excess moisture and place the eggs onto the plates. Serve immediately.