Sliced Egg and Herb Salad

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Average: 5 (1 vote)
(1 vote)
Sliced Egg and Herb Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
216
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie216 kcal(10 %)
Protein7.37 g(8 %)
Fat18.08 g(16 %)
Carbohydrates5.37 g(4 %)
Sugar added0 g(0 %)
Roughage1.63 g(5 %)
Vitamin A500.43 mg(62,554 %)
Vitamin D2 μg(10 %)
Vitamin E5.01 mg(42 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.3 mg(27 %)
Niacin0.52 mg(4 %)
Vitamin B₆0.04 mg(3 %)
Folate52.01 μg(17 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C20.49 mg(22 %)
Potassium61.66 mg(2 %)
Calcium43.3 mg(4 %)
Magnesium5.16 mg(2 %)
Iron2.78 mg(19 %)
Iodine60.55 μg(30 %)
Zinc0.09 mg(1 %)
Saturated fatty acids2.88 g
Cholesterol175 mg

Ingredients

for
4
Ingredients
4 eggs
2 tablespoons white wine vinegar
4 tablespoons olive oil
salt
peppers
7 ounces Lettuce
1 handful Bean sprout
1 Red onion (thinly sliced)
To garnish
parsley
thyme
How healthy are the main ingredients?
eggolive oilsaltBean sproutparsleythyme

Preparation steps

1.
Boil the eggs for 10 minutes, them immediately cover with cold water. Set aside.
2.
Whisk the vinegar and oil until thickened. Season to taste with salt and pepper.
3.
Peel the eggs and cut into quarters.
4.
Toss the vegetables and eggs gently in the dressing and divide between serving bowls. Garnish with parsley and thyme.