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Spicy Lettuce
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
282
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 51.3 μg | (86 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 125 grams mixed Lettuce (such as arugula, frisee, parsley, young dandelion, purslane, watercress)
- 125 grams mixed Fresh herbs
- 1 garlic clove
- 2 Tbsps Pine nuts
- 3 slices Toast
- 8 Tbsps olive oil
- 3 Tbsps Raspberry vinegar
- Sea salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Rinse and shake dry the salads and herbs. Pluck the leaves and tear into smaller pieces. Cut the garlic in half and rub the cut surfaces over the inside of a salad bowl. Toast the pine nuts in a dry pan and set aside. Cut the white bread into cubes and cook in 3 tablespoons of oil until crispy.
2.
Mix the remaining oil with the vinegar, season with salt, pepper and sugar and mix dressing with the lettuce, herbs, pine nuts and croutons. Arrange into 4 bowls and serve immediately.
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