Colorful Salad with Tomato Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the salad
- 1 head Iceberg lettuce
- 1 stalk Celery
- 1 small Cucumber
- 1 red Bell pepper
- ½ can Artichoke hearts (about 4 pieces)
- 2 Tomatoes
- 2 scallions
- 2 hard-boiled eggs
- 8 black Olives
- 8 green Olives
- 4 slices raw ham
- For the dressing and the tomato bread
- 6 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- salt
- peppers
- 4 slices Farmhouse bread
- 2 ripe Tomatoes
- 1 garlic clove
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Chorizo (spicy)
Preparation steps
For the salad, rinse the lettuce and tear into pieces. Rinse the celery and cut into 1 - 2cm thick slices (approximately 1/2 inch). Rinse the cucumber and cut into slices. Halve the bell pepper, remove the seeds and ribs, rinse and cut into strips. Drain the artichoke hearts and cut into quarters. Rinse the tomatoes and cut into slices. Rinse the scallions and remove the dark green section. Peel the eggs and cut in half.
For the dressing, combine the vinegar with the oil, mix well and season with salt and pepper.
For the tomato bread, toast the bread slices.
Blanch and peel the tomatoes, cut in half, remove the seeds and mash to a pulp, possibly using a hand mixer.
Peel the garlic and cut into thin slices.
For the salad, arrange the salad ingredients on four plates and garnish with ham and olives.
For the tomato bread, while still warm, drizzle the toasted bread with olive oil and distribute the garlic over it. Season the tomato pulp with salt and pepper and spread it over the top. Cut the sausage into thin slices and place on the bread.
Serve the salad drizzled with the dressing and the tomato bread on a separate plate.
