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Spring salad with egg and beet greens
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
218
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 16 Cherry tomatoes
- 6 Radish
- 4 hardboiled eggs
- 1 yellow Bell pepper
- 1 handful Beet Greens (or other bitter green lettuce)
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 5 Tbsps olive oil
- 1 pinch sugar
- salt
- 2 Tbsps scallions
Preparation steps
1.
Rinse, trim and halve the cherry tomatoes. Rinse, trim and thinly slice the radishes.
2.
Peel the eggs and coarsely chop. Rinse the bell pepper, halve, remove the seeds and ribs, quarter and cut crosswise into thin strips. Rinse the beet greens, trim, spin dry and tear into bite-sized pieces.
3.
Whisk together the balsamic vinegar, lemon juice, 2 tablespoons of water and olive oil into a vinaigrette. Season with sugar and salt.
4.
Toss together the tomatoes, radishes, peppers, eggs and beet greens. Transfer to salad plates and drizzle with the vinaigrette. Serve sprinkled with chopped chives.
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