Warm Bell Pepper and Cucumber Salad
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
108
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 108 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 189 mg | (199 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber (about 30 cm)
- 1 Red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 2 onions
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- 100 milliliters Vegetable broth
- 1 Tbsp White vinegar
- 2 Tbsps chopped Dill
Preparation steps
1.
Peel the cucumber and slice in half lengthwise. Remove seeds and cut into 1-2 cm (approximately 1/2 inch) thick pieces. Rinse the peppers, cut in half, remove seeds and ribs, cut into 1-2 cm (approximately 1/2 inch) cubes. Peel the onions, halve and cut into strips. Melt the butter in a saucepan and saute the onions until translucent.
2.
Briefly saute the cucumber and bell peppers. Season with salt and pepper. Stir in the broth and vinegar. Cover and simmer over low heat for about 10 minutes. Serve garnished with dill.
