Sweetcorn and Pea Salad
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
101
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp fresh Basil (chopped)
- 2 Tbsps white balsamic vinegar
- 2 tsps extra virgin olive oil
- 1 tsp Dijon mustard
- 3 large Tomatoes (sliced thinly)
- 1 Red onion
- 1 cup fresh Corn kernel
- 1 cup fresh peas (shelled)
- fresh Basil (for garnish)
Preparation steps
1.
Combine chopped basil, vinegar, olive oil and mustard in a bowl; stir well and set aside.
2.
Arrange sliced tomatoes on 4 individual salad plates. Slice half of the red onion into rings and arrange on top of the tomato. Finely chop the remaining half of the onion.
3.
Add the remaining onion, corn and peas to the dressing mixture and toss. Spoon onto plates. Drizzle any extra dressing over the top. Garnish with fresh basil leaves.
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