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Bread and Cheese Salad
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 30 mins
Calories:
2561
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,561 cal. | (122 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 449 g | (299 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 92.8 g | (309 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 67.5 μg | (113 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 59.8 μg | (133 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 3,612 mg | (90 %) | ||
| Calcium | 741 mg | (74 %) | ||
| Magnesium | 646 mg | (215 %) | ||
| Iron | 23.5 mg | (157 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 18.9 mg | (236 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 655 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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.
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