Belgian Endive and Orange Salad
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
