Spinach Potato Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse beets and steam for about 45 minutes.
2.
Scrub potatoes thoroughly and halve, cook in salted water for about 20 minutes or until tender.
3.
Cool beets lightly, peel and dice. Drain potatoes and cool.
4.
Cut bacon into pieces. Heat 1 tablespoon of oil in a pan and cook bacon until crispy. Drain on paper towels. Rinse and spin dry spinach.
5.
Whisk vinegar with remaining oil, 1-2 tablespoons of water and season with salt, pepper and cumin powder. Toss beets, potatoes and spinach with the dressing and arrange on plates. Sprinkle with bacon and freshly shaved Parmesan. Serve.
