Whole Wheat Bread with Vegetable Salad and Watercress
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 574 mg | (14 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 350 grams Cauliflower (cut small)
- 100 grams Celery
- 1 onion
- 1 garlic clove
- 50 grams Quark
- 100 grams Mayonnaise
- salt
- peppers
- 4 Tomatoes
- Cress (for garnish)
- 16 slices Whole Wheat Bread (small)
Preparation steps
1.
Place the celery along with the cauliflower in salted water and cook for about 5-8 minutes, then drain well. Stir the mayonnaise with the quark until smooth and season with salt and pepper. Mix in the vegetables and season again.
2.
Rinse the tomatoes and cut into slices. Spread half of the bread slices each with 1/8 of the vegetable salad mixture and sprinkle with watecress. Place on the other half of the bread slices the tomatoes and also sprinkle the watercress. Cover each with a slice of bread, cut in half and serve on a plate.
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