Brandy Cherry-cheese Salad
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 220 mg | (6 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 jar Sour cherry
- 3 Tbsps Brandy
- ground ginger
- sugar
- 125 grams Edam cheese
- For the sauce
- 150 grams Greek yogurt
- 1 Tbsp lemon juice
- 5 grams in brine ginger
- 1 tsp Ginger syrup
- 2 Tbsps vegetable oil
- 20 grams Pine nuts
- mint (for garnish)
Preparation steps
1.
Drain the cherries. Combine brandy, ginger powder and sugar and pour over the cherries. Cover and let sit for 30 minutes. Cut the cheese into short, thin strips and carefully sitr into the cherry mixture. Stir together yogurt, lemon juice, finely chopped ginger, ginger syrup, sugar and 1 tablespoon of oil, and taste. Fry the pine nuts in 1 tablespoon of oil. Distribute the cherry mixture into 4 glass bowls and cover with the yogurt sauce. Garnish with pine nuts and mint leaves.
