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Autumn Salad
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
885
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 20.9 mg | (174 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,988 mg | (50 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 53 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 1 handful lamb's lettuce
- 1 small Radicchio
- 1 Endive
- 2 Pear
- 1 organic lemon (juice)
- 6 Tbsps slivered almonds
- 150 grams Natural yogurt
- ½ tsp medium hot Mustard
- 1 tsp honey
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Pluck lettuce, radicchio and endive leaves, rinse and cut into fine strips. Rinse, qurater and core pears, cut into thin slices and immediately sprinkle with 2 tablespoons lemon juice.
2.
Toast almonds in dry frying pan until golden, remove and set aside.
3.
For the dressing: Mix remaining lemon juice with yogurt, mustard and honey. Add oil and season with salt and pepper.
4.
Combine salad and sliced almonds, transfer to plates, top with pear slices and serve with dressing.
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