Vegetable Salad
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
85
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 256 mg | (6 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 green Bell pepper
- 2 Tomatoes
- 2 scallions
- 100 grams Corn (canned)
- ½ bunch Basil
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
1.
Rinse and trim the bell pepper, cut in half, remove the seeds and ribs and cut into small cubes. Rinse the tomatoes, remove the stems and cut into slices.
2.
Rinse and trim the scallions. Cut the white and light green sections diagonally into thin slices and the green sections into rolls.
3.
Mix the diced bell pepper, sliced tomatoes, corn and scallions in a bowl.
4.
Rinse the basil, shake dry and chop finely.
For the dressing, mix the vinegar with 2 tablespoons of water. Season with salt and pepper and stir in the oil with a whisk. Mix in the basil.
5.
Mix the salad ingredients with the dressing and serve showered with scallion rings.
