Blood Orange Salad Platter
Blood Orange Salad Platter - Delicious salad with freshness and vitamins
Healthy, because
Even smarter
Nutritional values
The antioxidant vitamin C in orange, bell pepper and red cabbage ensures a firm body structure. The omega-3 fatty acids contained in walnut kernels are important for performance and metabolism.
The crispy fresh delight tastes not only as a main course but also makes a fine side dish, for example with fish. Then the quantity is enough for 4 servings.
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 20.9 g | (70 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 19.8 mg | (165 %) | ||
| Vitamin K | 455 μg | (758 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 355 μg | (118 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 427 mg | (449 %) | ||
| Potassium | 1,740 mg | (44 %) | ||
| Calcium | 387 mg | (39 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 7 ozs Red cabbage
- 7 ozs yellow Bell pepper
- 5 ozs chickpeas (can; drained weight)
- 1 oz walnut kernels
- 5 ozs Blood orange
- 1 Tbsp olive oil
- 1 Tbsp Orange juice
- 1 tsp honey
- 1 tsp Mustard
- 1 generous pinch Turmeric
- salt
- peppers
- 6 ozs Baby spinach (or baby leaf salad)
Preparation steps
Clean red cabbage, wash and slice into fine strips. Halve the bell pepper, remove the seeds, wash and cut into strips.
Rinse chickpeas and drain. In the meantime, briefly toast walnuts without fat in a frying pan over medium heat. Peel blood orange and cut into slices.
For the dressing, whisk oil with orange juice, 1 tablespoon water, honey, mustard and 1 pinch turmeric and season with salt and pepper.
Clean spinach, wash, shake dry and arrange on a large plate. Arrange red cabbage and bell pepper strips, chickpeas, walnuts and orange slices on top and drizzle with the dressing.
