Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.2% of RDA
• Calories: 31.3% of RDA
• Carbs: 12.2% of RDA
• Fat (total lipid): 23.0% of RDA
• Fiber: 15.3% of RDA
• Fructose: 0.0% of RDA
• Protein: 14.2% of RDA
• Sodium: 46.1% of RDA
• Sugar: 10.8% of RDA
• Vitamin A (IU): 101% of RDA
• Vitamin B6: 50.9% of RDA
• Vitamin C: 36.0% of RDA
• Iron: 10.3% of RDA
• Magnesium: 13.5% of RDA
• Manganese: 4.7% of RDA
• Niacin: 21.2% of RDA
• Potassium: 20.0% of RDA
• Zinc: 11.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARING THE SALAD
Depending on the size of the potatoes, halve or quarter them (you don't want the pieces too big OR too small).
Put the potatoes in a medium saucepan and cover with cold water.
Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes.
Meanwhile, sauté the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels. Once cooled, chop/crumble into bite size pieces.
Put the eggs in a small saucepan and cover with cold water.
Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and halve.
At this point, the potatoes should be done. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. Salt and pepper according to taste as they are cooling so the flavor can soak into the potatoes.
ASSEMBLING THE SALAD
Place ~1 cup/handful of mixed greens in each bowl.
Evenly distribute the potatoes and crumbled bacon among the 4 bowls.
Top with 1 tbsp capers each, 2 egg halves, and black olives.
Sprinkle a bit of pepper over the top and serve.
This recipe has the following nutrient totals:
Protein 16.0 g
Carbohydrates 33.5 g
Iron 1.95 mg
Fiber 4.28 g
Calcium 51.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.