Vegetable and Herb Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
213
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 107 μg | (178 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 202 mg | (213 %) | ||
| Potassium | 1,586 mg | (40 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 4 scallions
- 1 small Cauliflower
- 1 Fennel
- 2 carrots
- ¼ Cucumber
- 3 Tomatoes
- ½ bunch Dill (for garnish)
- 1 head Lollo rossa (small)
- ½ bunch flat-leaf parsley (for garnish)
- 4 Radish
- For the dressing
- 4 Tbsps vegetable oil
- 2 Tbsps Vinegar
- 1 Tbsp Red wine
- salt
- peppers
Preparation steps
1.
For the salad: Rinse and peel the vegetables and herbs as appropriate.
2.
Divide cauliflower into florets. Cut fennel into slices and separate layers. Cut cucumber and radishes into thin slices and grate carrots. Rinse, trim and tear lettuce into bite-sized pieces. Halve and core tomatoes, then cut into wedges. Place all prepared vegetables in a bowl.
3.
For the dressing, combine all ingredients and mix well. Pour over the salad and toss well.
4.
Divide salad among 4 plates. Garnish with parsley and sprigs of dill.
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