Pepper and Arugula Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 80.9 μg | (135 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Bell pepper
- 1 Bell pepper
- 500 grams Tomatoes
- 125 grams Bresaola (Thin slices, or dried meat)
- 1 bunch Arugula
- 1 shallot
- 5 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- 1 tsp Mustard
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse the peppers. Cut in half and remove the seeds and white membranes. Cut into narrow strips. Rinse the tomatoes and cut into eighths. Toss with the peppers in a bowl.
2.
Cut the Bresaola into narrow strips. Rinse the arugula and shake dry. Remove the tough stems as needed. Coarsely chop the leaves. Toss half the arugula with the Bresaola with the other vegetables.
3.
Peel the shallots, coarsely chop and puree with the remaining arugula, olive oil, balsamic vinegar, and mustard. Season with salt and pepper.
4.
To serve, arrange the salad ingredients on plates and drizzle with the dressing.
