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Ingredients
Utensils
Stovetop, Pot (small)
recipe
Step 1
Dans une casserole d'eau bouillante salée, faites cuire les haricots verts 7 à 8 minutes. En fin de cuisson, égouttez-les, puis plongez-les dans l'eau froide pour stopper la cuisson.
Step 2
Pendant ce temps, lavez puis coupez les tomates cerises en deux.
Step 3
Si besoin, égouttez puis coupez les artichauts en quartiers.
Step 4
Préparez la vinaigrette. Dans un bol, mélangez : la moutarde, le vinaigre de cidre et une cuillère à soupe d'huile d'olive par personne. Salez et poivrez.
Step 5
Dans un saladier, ajoutez : les haricots verts, les maquereaux, les tomates cerises, les olives égouttées et les artichauts. Versez la vinaigrette par-dessus le tout et mélangez. Re-assaisonnez selon vos goûts, c'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 263 cal. |
| Fat | 13 g |
| Carbohydrates | 12 g |
| Protein | 16 g |
| Fiber | 15 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Salade de haricots verts, tomates & maquereaux" contains: 263 Energy ; 13 g of Fat ; 12 g of Carbohydrates ; 16 g of Protein ; 15 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A+ Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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