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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
