Warm Turnip-carrot Salad
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 46 min.
Ready in
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 2.35 g | (2 %) | ||
| Fat | 14.4 g | (12 %) | ||
| Carbohydrates | 19.5 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1,674.34 mg | (209,293 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.73 mg | (6 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.95 mg | (16 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 43.9 μg | (15 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 5.28 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38.1 mg | (40 %) | ||
| Potassium | 616.85 mg | (15 %) | ||
| Calcium | 80.7 mg | (8 %) | ||
| Magnesium | 29.25 mg | (10 %) | ||
| Iron | 0.81 mg | (5 %) | ||
| Iodine | 0.07 μg | (0 %) | ||
| Zinc | 0.66 mg | (8 %) | ||
| Saturated fatty acids | 1.91 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and peel the turnips and carrots. Cut the turnips into quarters, then cut into slices. Cut half of the carrots in half lengthwise and finely chop the remaining carrots for the garnish. Cook the halved carrots with the turnips for about 6 minutes, until tender with a slight bite.
2.
For the dressing, mix the vinegar with the oil and season with salt and pepper. Drizzle the vegetables with the dressing and let cool until lukewarm.
3.
Rinse the scallion and cut into thin rings. Mix the scallion and the diced carrots with the salad, season with salt and pepper and serve.
