Vegetable Salad with Mayonnaise Dressing
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 829 mg | (21 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 250 grams Peas (canned)
- 100 grams Pickled cucumber
- 2 carrots
- 4 Tomatoes
- 3 Tbsps Mayonnaise
- 2 Tbsps Yogurt (0.1% fat)
- Pickling liquid
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Peel cucumber, cut in half lengthwise, remove seeds and finely dice.
2.
Rinse peas and drain.
3.
Cut pickles into small cubes.
4.
Peel and finely dice carrots.
5.
Rinse, quarter and remove seeds from tomatoes. Finely dice tomatoes.
6.
Mix mayonnaise with yogurt, some of the pickle brine and vinegar. Season with salt and pepper and stir until smooth. Mix in vegetables, cover and let marinate about 30 minutes. Then season to taste and serve.
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