Sliced Egg and Herb Salad
(0 votes)
(0 votes)
216
calories
Calories
easy
Difficulty
20 min.
Preparation
Nutritions
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 kcal | (10 %) | more | |
| Protein | 7.37 g | (8 %) | more | |
| Fat | 18.08 g | (16 %) | more | |
| Carbohydrates | 5.37 g | (4 %) | more | |
| Sugar added | 0 g | (0 %) | more | |
| Roughage | 1.63 g | (5 %) | more |
more nutritions
| Vitamin A | 500.43 mg | (62,554 %) | ||
| Vitamin D | 2 μg | (10 %) | more | |
| Vitamin E | 5.01 mg | (42 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 0.52 mg | (4 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 52.01 μg | (17 %) | more | |
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 0.96 μg | (2 %) | more | |
| Vitamin B₁₂ | 1.25 μg | (42 %) | more | |
| Vitamin C | 20.49 mg | (22 %) | ||
| Potassium | 61.66 mg | (2 %) | more | |
| Calcium | 43.3 mg | (4 %) | more | |
| Magnesium | 5.16 mg | (2 %) | more | |
| Iron | 2.78 mg | (19 %) | more | |
| Iodine | 60.55 μg | (30 %) | more | |
| Zinc | 0.09 mg | (1 %) | more | |
| Saturated fatty acids | 2.88 g | |||
| Cholesterol | 175 mg | more |
Recipe author: EAT SMARTER
Ingredients
for 4 servings- 4
- 2 tablespoons
- 4 tablespoons
- 7 ounces
- 1 handful
- 1
Red onion (thinly sliced)
- To garnish
Preparation
Preparation steps
Step 1/4
Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.
Step 2/4
Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.
Step 3/4
Peel the eggs and cut into quarters.
Step 4/4
Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.
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