Warm Winter Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 134 μg | (223 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,696 mg | (42 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ⅓ cups Sweet potato (cubed)
- olive oil
- 2 Red onions (diced)
- 2 ¼ cups Green beans (trimmed)
- 3 Oranges (2 filleted, 1 juiced)
- 2 Tbsps Wine vinegar
- ⅓ cup vegetable stock
- 2 Tbsps fresh Fresh herbs (parsley and mint)
- 1 tsp honey
- 1 Cucumber (halved lengthways, deseeded and chopped)
- 1 red Oak leaf lettuce (torn into bite-sized pieces)
- 1 bunch mint
Preparation steps
1.
Cook the potatoes in a saucepan of boiling, salted water until tender, 20 - 25 minutes. Drain well.
2.
Fry the potatoes in 2-3 tbsp hot oil for around 10 min until golden brown. During the last 5 min, add the onion. Season with salt and ground black pepper.
3.
Cook the beans in boiling salt water for around 8 min. Drain and stir into the potatoes.
4.
Mix together the orange juice, vinegar, stock, herbs and 4-5 tbsp oil and season with salt, ground black pepper and honey.
5.
Arrange the potatoes on a platter along with the cucumber, lettuce, mint and orange fillets. Serve drizzled with the dressing.
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