Arugula Salad with Peaches and Mozzarella

4.666665
Average: 4.7 (3 votes)
(3 votes)
Arugula Salad with Peaches and Mozzarella
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
327
calories
Calories

Healthy, because

Even smarter

Nutritional values

This salad is a great source of vitamin C from the arugula and peaches as well as protein from the mozzarella.

Turn this side salad into a light lunch with the addition of grilled chicken.

1 each contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein13 g(13 %)
Fat26 g(22 %)
Carbohydrates10 g(7 %)
Sugar added1 g(4 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K13.6 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C16 mg(17 %)
Potassium267 mg(7 %)
Calcium256 mg(26 %)
Magnesium37 mg(12 %)
Iron1.1 mg(7 %)
Iodine97 μg(49 %)
Zinc2.1 mg(26 %)
Saturated fatty acids10.7 g
Uric acid21 mg
Cholesterol41 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
4 tsps Pine nuts
4 Saturn peaches
2 scoops Buffalo mozzarella (each at 4 ounces)
3 ozs Arugula
4 ozs Raspberries
1 tsp lemon juice
2 Tbsps apple cider vinegar
salt
peppers
1 pinch sugar
4 Tbsps olive oil

Preparation steps

1.

Roast the pine nuts in a dry frying pan until golden brown. Remove from pan and let cool.

2.

Wash the peaches, cut in half, remove pit, and cut into wedges. Drain the mozzarella well and cut in half. Rinse arugula, shake dry and serve together with the mozzarella and peaches on plates.

3.

For the dressing,mash raspberries with a fork. Whisk with lemon juice, vinegar, salt, pepper and sugar, incorporate the oil and season. Drizzle over the salad.

4.

To serve, garnish with the pine nuts.