Autumn Salad with Lamb's Lattuce, Pears and Blue Cheese
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 456 mg | (11 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tbsps Pine nuts
- 1 pomegranate
- 150 grams lamb's lettuce
- 2 small Pear
- 4 Tbsps Apple balsamic vinegar
- 1 Tbsp Fig mustard
- 4 Tbsps Walnut oil
- salt
- freshly ground peppers
- 150 grams Blue cheese
Preparation steps
1.
Toast pine nuts in a dry pan until golden brown and fragrant. Remove from heat and let cool. Halve pomegranate and remove seeds, taking care to collect resulting juice. Rinse lettuce and spin dry. Rinse pears and cut lengthwise into 1 cm (approximately 1/2 inch) thick slices. Whisk vinegar with fig mustard, oil, 2-3 tablespoons of water and pomegranate juice in a small glass jar. Season with salt and pepper, close and mix well, shaking.
2.
Arrange lettuce on four plates and top with pear slices. Sprinkle with crumbled cheese, pine nuts and pomegranate seeds. Drizzle with the dressing and serve.
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