Belgian Endive and Orange Salad

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Belgian Endive and Orange Salad
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
296
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie296 cal.(14 %)
Protein6 g(6 %)
Fat24 g(21 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.4 μg(2 %)
Vitamin E4.1 mg(34 %)
Vitamin K0.4 μg(1 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate98 μg(33 %)
Pantothenic acid0.9 mg(15 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C57 mg(60 %)
Potassium544 mg(14 %)
Calcium124 mg(12 %)
Magnesium50 mg(17 %)
Iron1.6 mg(11 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9.9 g
Uric acid36 mg
Cholesterol40 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
4 herbs Endive
2 Oranges
150 grams Whipped cream
2 Tbsps Crème fraiche
1 tsp Tomato paste
salt
peppers
50 grams Walnut
2 sprigs mint
How healthy are the main ingredients?
EndiveWhipped creamWalnutTomato pastemintOrange

Preparation steps

1.

Rinse and trim endives. Cut out wedge-shaped cores and separate into individual leaves. With a sharp knife, remove peel and pith from oranges. Cut oranges into slices, reserving any collected juice.

2.

Arrange orange slices in an overlapping pattern (like roof tiles), and top with endive leaves

3.

To make dressing: Whisk cream with creme fraiche, tomato paste and reserved orange juice. Season with salt and pepper. Drizzle dressing over salad and serve sprinkled with walnuts and mint leaves.

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