Bread and Cheese Salad

5
Average: 5 (1 vote)
(1 vote)
Bread and Cheese Salad
share Share
print
bookmark_border Copy URL
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
2561
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,561 cal.(122 %)
Protein94 g(96 %)
Fat40 g(34 %)
Carbohydrates449 g(299 %)
Sugar added4 g(16 %)
Roughage92.8 g(309 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E12.1 mg(101 %)
Vitamin K67.5 μg(113 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂1.9 mg(173 %)
Niacin19.7 mg(164 %)
Vitamin B₆1.8 mg(129 %)
Folate199 μg(66 %)
Pantothenic acid6.9 mg(115 %)
Biotin59.8 μg(133 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C6 mg(6 %)
Potassium3,612 mg(90 %)
Calcium741 mg(74 %)
Magnesium646 mg(215 %)
Iron23.5 mg(157 %)
Iodine47 μg(24 %)
Zinc18.9 mg(236 %)
Saturated fatty acids12.6 g
Uric acid655 mg
Cholesterol42 mg
Complete sugar41 g

Ingredients

for
4
Ingredients
1 head Oak leaf lettuce
6 thick-cut Whole Wheat Bread (slices)
2 Tbsps olive oil
salt
freshly ground peppers
200 grams Gorgonzola
30 grams Walnut
4 Tbsps Quince jelly
2 Tbsps apple cider vinegar
How healthy are the main ingredients?
GorgonzolaWalnutolive oilapple cider vinegarsalt

Preparation steps

1.

Rinse, trim and spin lettuce dry. Divide among bowls. Preheat oven to 220°C (approximately 425°F). Cut bread into large cubes and drizzle with oil. Place on a baking sheet lined with parchment paper and toast in oven until crisp, about 5 minutes.

2.

Let bread cool briefly, then season with salt and pepper. Cut cheese into cubes and divide, along with walnuts and toasted bread, over salads. Drizzle with quince jelly and a little vinegar.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks