Vegetable Salad in a Parmesan Bowl
Nutritional values
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 261 mg | (7 %) | ||
| Calcium | 480 mg | (48 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams finely grated Parmesan
- 1 yellow Bell pepper
- 1 scallion
- 100 grams pitted, green Olives
- 50 grams sun-dried Tomatoes (in oil)
- 1 Tomato
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- white peppers (freshly ground)
- 2 Tbsps white balsamic vinegar
Preparation steps
Preheat the oven to 160°C (approximately 320°F). Place a piece of parchment paper on a baking sheet and draw 4 12-15 cm (approximately 4 3/4 to 6 inch) diameter circles. Sprinkle the Parmesan in the circles. Bake in the oven until melted and golden, about 7-10 minutes. Press the Parmesan circles around the shape of a small ladle and allow to cool.
Rinse the bell pepper and scallions. Cut the pepper into thin slices. Thinsly slice the scallions. Chop the olives and sun-dried tomatoes. Blanch the tomatoes, peel, quarter, core and finely dice.
Peel the garlic and press through a garlic press into a bowl. Stir in the olive oil. Add the bell peppers, scallions, olives, sun-dried tomatoes and fresh tomatoes, and toss to combine. Season with salt and pepper to taste, and drizzle with the vinegar. Divide the salad between the Parmesan bowls and serve.
