Fruit and Celery Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 278 kcal | (13 %) | ||
| Protein | 7.32 g | (7 %) | ||
| Fat | 18.25 g | (16 %) | ||
| Carbohydrates | 24.21 g | (16 %) | ||
| Roughage | 2.39 g | (8 %) | ||
| Vitamin A | 61.75 mg | (7,719 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 1.79 mg | (15 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 2.36 mg | (20 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 27.97 μg | (9 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 1.04 μg | (2 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 11.42 mg | (12 %) | ||
| Potassium | 250.03 mg | (6 %) | ||
| Calcium | 159.57 mg | (16 %) | ||
| Magnesium | 20.68 mg | (7 %) | ||
| Iron | 0.84 mg | (6 %) | ||
| Iodine | 2.87 μg | (1 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 6.26 g | |||
| Cholesterol | 18.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices Pumpernickel bread
- 3 Tbsps vegetable oil
- 1 jar Celery (about 190 g)
- 200 grams Grape (green and blue, seedless)
- 1 bunch Arugula
- 1 Pear
- 1 juiced lemon
- 1 pinch salt
- peppers
- 100 grams Blue cheese
Preparation steps
1.
Cut pumpernickel slices into small pieces. Heat 2 teaspoons oil in a small nonstick pan. Sauté pumpernickel cubes for a brief time. Place on a plate and set aside.
2.
Drain celery in a sieve or colander. Rinse grapes, pluck from stem and cut in half. Rinse arugula and spin dry. Peel pears, cut into quarters, core and cut into thin strips.
3.
Mix lemon juice with salt, pepper and remaining oil in a bowl. Stir in celery, grapes and pears. Fold in arugula. Crumble blue cheese into pieces. Serve salad on plates topped with blue cheese and sprinkle with pumpernickel cubes.
