Watercress Salad with Cucumber, Strawberries and Honey Mustard Vinaigrette
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
136
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 108.4 μg | (181 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dressing
- 1 Tbsp Walnut oil
- 1 Tbsp olive oil
- 2 Tbsps Wine vinegar
- 1 tsp sharp Mustard
- 1 tsp honey
- salt
- freshly ground peppers
- For the salad
- 100 grams Watercress
- 40 grams Arugula
- 1 small Red onion
- 200 grams Strawberries
- 1 Cucumber
- 30 grams Pine nuts
Preparation steps
1.
For the salad: Rinse watercress and arugula and pat dry. Peel the onion and cut into thin strips. Rinse and slice the strawberries. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into sticks 6 cm (approximately 2-1/2 inches) long. Toast the pine nuts in a pan without oil.
2.
For the dressing: Combine the two oils with vinegar, mustard and honey and mix well. Season with salt and pepper.
3.
Toss salad with the dressing, arrange on plates and serve immediately.
