Vegetable Salad
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 31 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 203.1 μg | (339 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 280 mg | (295 %) | ||
| Potassium | 1,004 mg | (25 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Broccoli
- 350 grams Cauliflower
- 2 yellow Bell pepper
- 250 grams Grape tomato
- 180 grams Pineapple (canned)
- 2 red onions
- 200 grams Natural yogurt
- 2 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- salt
- peppers
- sugar
- 2 sprigs Dill
- sweet ground paprika
Preparation steps
1.
Rinse the broccoli and cauliflower and divide into florets. Steam for 5-6 minutes until al dente. Rinse in cold water and drain. Rinse, halve, remove the seeds and ribs and cube the peppers. Rinse and quarter the tomatoes. Drain the pineapple in a sieve. Peel and finely chop the onions.
2.
Beat the yogurt and mayonnaise until smooth. Season with lemon juice, salt, pepper and a pinch of sugar. Rinse, shake dry and finely chop the dill.
3.
Arrange the vegetable salad on four plates. Garnish each salad with the chopped dill and dressing and serve.
