Vegetable Salad with Frisee Lettuce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 201.1 μg | (335 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 203 mg | (214 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Broccoli
- 2 scallions
- 3 bunches Basil
- 2 lemons (juiced)
- 150 milliliters Mayonnaise
- 500 grams Cauliflower
- 200 grams Red cabbage
- ½ head Frisée
- 3 Tbsps Pine nuts
- salt (and pepper)
Preparation steps
1.
Rinse basil and cut into fine strips. Mix basil in a bowl with lemon juice and mayonnaise. Rinse scallions and cut into thin rings, add to the bowl, mix and season with salt and pepper.
2.
Rinse cauliflower and broccoli, trim, divide into florets, cut large portions in half and blanch in a pot of boiling salted water for 1 minute. Rinse cabbage, remove core and outer leaves, cut into strips and blanch in a pot of boiling water for 1 minute. Drain, rinse with cold water and drain again. Rinse frisee, trim and arrange on plates. Arrange prepared vegetables on the salad and drizzle with the mayonnaise mixture. Toast pine nuts in a dry skillet. Serve garnished with pine nuts.
