Endive Salad with Yogurt Dressing
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
226
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Oranges
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- 2 Red onions
- 4 Endive
- 100 grams Cucumber
- 200 milliliters Greek yogurt
- 1 Tbsp lemon juice
- salt
- 1 pinch sugar
- 1 bunch Cress
Preparation steps
1.
Peel orange with a sharp knife, remove bitter white pith, carefully cut membranes and remove full fruit segments. Work over a bowl and collect orange juice. Mix orange juice in a bowl with olive oil and season with some salt and pepper in a large bowl. Add orange segments to the bowl.
2.
Peel onions and cut into thin rings. Rinse endive, cut in half, remove stalk and cut endive into strips. Rinse cucumber, cut in half, remove seeds and dice into small pieces. Add onions, endive and cucumber to the bowl, mix and let rest for 10 minutes.
3.
Mix yogurt in a bowl with lemon juice and season with salt and pepper. Add sugar to taste. Drizzle yogurt sauce over salad and mix. Cut cress. Serve salad garnished with cress.
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