Tomato and Asparagus Layered Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 2.46 g | (3 %) | ||
| Fat | 24.47 g | (21 %) | ||
| Carbohydrates | 10.99 g | (7 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.15 g | (11 %) |
more nutritional values
| Vitamin A | 463.57 mg | (57,946 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.36 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.41 mg | (12 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 64.09 μg | (21 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 5.16 μg | (11 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 31.73 mg | (33 %) | ||
| Potassium | 380.36 mg | (10 %) | ||
| Calcium | 52.89 mg | (5 %) | ||
| Magnesium | 19.1 mg | (6 %) | ||
| Iron | 2.91 mg | (19 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 4.55 g | |||
| Cholesterol | 7.63 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 8 stalks white Asparagus
- 1 pinch sugar
- 1 Tbsp butter
- 4 leaves Lettuce
- 500 grams Tomatoes
- For the dressing
- 3 Tbsps apple cider vinegar
- 2 Tbsps Walnut oil
- 4 Tbsps vegetable oil
- 1 tsp Basil pesto
- 1 tsp Tomato paste
- salt
- freshly ground peppers
Preparation steps
1.
Rinse asparagus thoroughly, peel, cut off woody ends and cook in salted water with sugar and 1 tablespoon butter for about 15 minutes. Remove, drain well and cut into 7 cm (approximately 2 3/4 inch) long pieces.
2.
Blanch the tomatoes for a few seconds, peel, quarter and remove seeds. Cut into small cubes and season with salt and pepper.
3.
Season vinegar with salt and pepper and mix with the oils. Divide the sauce in half and mix one half with the pesto and the other half with the tomato paste.
4.
Rinse the lettuce leaves, spin dry and tear into small pieces.
5.
To serve, layer as desired the asparagus, lettuce leaves and tomato in a wide metal ring set on each plate. Sprinkle the plates with a little of the salad dressings to decorate.
