Tuscan Bread Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 12.11 g | (12 %) | ||
| Fat | 22.16 g | (19 %) | ||
| Carbohydrates | 47.09 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.99 g | (17 %) |
more nutritional values
| Vitamin A | 232.12 mg | (29,015 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 1.46 mg | (12 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 2.64 mg | (22 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 53.54 μg | (18 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 10.61 μg | (24 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 32.15 mg | (34 %) | ||
| Potassium | 676.5 mg | (17 %) | ||
| Calcium | 233.17 mg | (23 %) | ||
| Magnesium | 49.91 mg | (17 %) | ||
| Iron | 3.29 mg | (22 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 7.56 g | |||
| Cholesterol | 23.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful Basil
- 600 grams Plum tomato
- 1 Cucumber
- 3 Red onions
- 2 Baguette
- 1 garlic clove
- 2 Tbsps butter
- salt
- freshly ground peppers
- 4 Tbsps mild balsamic vinegar
- 40 milliliters olive oil
- 3 Tbsps Caper
- 80 grams black Olives
- 50 grams grated Parmesan
Preparation steps
1.
Rinse and shake dry basil. Rinse and dry tomatoes, slice. Rinse and dry cucumber, slice. Peel onions and cut into rings.
2.
Cut baguette rolls into thin slices, peel garlic and chop. Heat butter in a pan and brown bread slices on both sides. After turning bread slices over, add garlic to the pan. Season with salt and pepper.
3.
Whisk vinegar with olive oil, season with salt and pepper. Just before serving, combine tomatoes, cucumber, onions, bread, capers and olives in a bowl. Sprinkle with Parmesan and toss with the dressing and basil. Serve immediately.
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