Tomato and Arugula Salad with Mozzarella and Basil Bruschetta
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
2361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,361 cal. | (112 %) | ||
| Protein | 110.54 g | (113 %) | ||
| Fat | 52.28 g | (45 %) | ||
| Carbohydrates | 436.78 g | (291 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.81 g | (13 %) |
more nutritional values
| Vitamin A | 230.18 mg | (28,773 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.49 mg | (12 %) | ||
| Vitamin B₁ | 2.62 mg | (262 %) | ||
| Vitamin B₂ | 1.53 mg | (139 %) | ||
| Niacin | 35.29 mg | (294 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 210.04 μg | (70 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 8.81 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32.41 mg | (34 %) | ||
| Potassium | 545.93 mg | (14 %) | ||
| Calcium | 976.63 mg | (98 %) | ||
| Magnesium | 29.93 mg | (10 %) | ||
| Iron | 24.4 mg | (163 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 4.29 g | |||
| Cholesterol | 3.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Tomatoes
- 100 grams green Olives (pimento-stuffed)
- 1 Red onion
- 1 bunch Arugula
- 1 bunch Basil
- ½ bunch oregano
- 3 Tbsps Vegetable broth
- 3 Tbsps White vinegar
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 4 Tbsps olive oil
- 2 Mozzarella (125 grams)
- 8 smaller slices Whole Wheat Bread
Preparation steps
1.
Rinse and slice tomatoes. Slice olives. Peel and thinly slice onion into rings. Rinse, trim and shake arugula dry. Tear arugula into smaller pieces. Mix all prepared salad ingredients.
2.
Rinse herbs, pat dry and strip leaves from stems. Mix oregano and half of the basil into the salad. To make dressing: Whisk broth and vinegar and season with salt, pepper, and sugar. Toss dressing with salad and season to taste.
3.
To make bruschetta: Cut mozzarella into slices. Layer bread slices with remaining basil leaves and mozzarella slices. Place on a baking sheet and bake on the top rack of an oven preheated to 200°C (approximately 400°F), about 5 minutes. Sprinkle bruschetta with freshly ground pepper and serve with the salad.
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