Baguette with Ricotta, Cucumber, Apple and Sprouts
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 380 mg | (10 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sliced almonds
- ½ Whole-grain baguette
- 100 grams Ricotta cheese
- salt
- Horseradish (to taste)
- ¼ Cucumber
- 1 green Apple
- 2 Tbsps Sprout (such as radish sprouts)
- 1 handful mixed Lettuce
- herb salt
- olive oil (for drizzling)
- 1 tsp white balsamic vinegar
Preparation steps
1.
Toast the almonds in a dry frying pan and let cool.
2.
Cut baguette into about 1 cm (approximately 1/2-inch) thick slices.
3.
Mix ricotta with salt and horseradish to taste. Spread over the bread. Rinse the cucumber and apple well and cut into slices. Arrange cucumber and apple slices alternately in fan-like layers on the baguette slices. Sprinkle bread with the almonds and top with the sprouts.
4.
To serve, rinse the lettuce leaves, tear into bite-sized pieces and distribute on the plates. Sprinkle salad with herb salt and drizzle with oil and balsamic vinegar.
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