Vegetable Salad with Baked Potatoes
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 52.2 μg | (87 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 237 mg | (249 %) | ||
| Potassium | 1,523 mg | (38 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram new, waxy potatoes (brushed and cut into finger-thick slices)
- 1 Tbsp lemon juice
- 2 bay leaves
- 1 garlic clove
- salt
- 2 Tbsps olive oil
- 1 tsp rosemary (chopped)
- 1 red Bell pepper (cored and cut into pieces)
- 1 yellow Bell pepper (cored and cut into pieces)
- 400 grams Romanesco broccoli
- 2 Tbsps balsamic vinegar
- 2 dried Tomatoes (cut into thin strips)
- 10 black Olives (pitted and finely chopped)
Preparation steps
1.
Boil the potato slices in salted water along with the lemon juice and bay leaves for about 5 minutes. Drain well.
2.
Crush the garlic and mix with the oil. Stir in the bell pepper pieces and add to the potatoes. Season with salt, pepper and rosemary, spread on a baking sheet and bake in the oven at 180°C (approximately 350ºF) for about 15 minutes.
3.
Blanch the romanesco florets in salted water for 6 minutes. Rinse cold and add to the baked vegetables. Season with vinegar, salt and pepper and serve showered with tomatoes and olives.
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