Turnip Salad with Arugula
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(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
189
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 59.7 μg | (100 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small Turnip
- salt
- 1 bunch Arugula
- 125 grams Cherry tomatoes
- 125 grams button Mushroom
- 4 Tbsps White vinegar
- 1 tsp grainy Mustard
- salt
- freshly ground, white peppers
- 1 pinch sugar
- 6 Tbsps vegetable oil (preferably including 2 tablespoons of walnut oil)
Preparation steps
1.
Peel turnips and cook until al dente for 12-15 minutes in salted water. Then drain and let cool.
2.
Rinse and trim arugula. Rinse and halve the cherry tomatoes. Rinse, trim and slice the mushrooms.
3.
Mix vinegar with mustard, season with salt, pepper and sugar and gradually whisk in the oil. Arrange the prepared ingredients on plates and drizzle with the dressing.
