Summery Vegetable Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 44.1 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Beans
- 400 grams small, cooked Boiled potato
- 300 grams small Tomatoes
- 2 scallions
- 4 Artichoke hearts (from a jar)
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- 6 Tbsps olive oil
- salt
- peppers
- parsley
Preparation steps
1.
Rinse, trim and cut the green beans into about 3 cm (approximately 1 inch) long pieces. Place in boiling salted water for about 8-10 minutes. Let cook, then drain, rinse in cold water and drain again.
2.
Cut the potatoes in half. Rinse the tomatoes and cut in half also.
3.
Rinse, trim and cut the scallions into small pieces.
4.
Drain the artichoke hearts and cut into quarters.
5.
For the dressing, mix the vinegars with the olive oil. Season with salt and pepper to taste.
6.
Mix the salad ingredients with the dressing and let sit for approximately 30 minutes. Serve.
