Brussels Sprouts and Pear Salad with Prosciutto
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 195 μg | (325 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 500 grams Brussels sprouts
- 200 milliliters Vegetable broth (Instant)
- 2 small Pear
- lemons (Juiced)
- 125 grams Prosciutto (thinly sliced)
- For the salad dressing
- 200 grams Yogurt (0.1% fat)
- 3 Tbsps Whipped cream
- 1 Tbsp lemon juice
- 1 pinch sugar
- 2 tsps Horseradish (grated or from a jar)
- salt
- freshly ground peppers
Preparation steps
1.
For the salad, rinse brussels sprouts and peel. Remove outside leaves, cut brussels sprouts in half crosswise and place in a steamer.
2.
Boil broth in a pot, add steamer to the pot, cover and cook over medium heat for 5 minutes.
3.
Peel pears, cut into quarters, remove core, cut into wedges and sprinkle with lemon juice. Mix pears in a bowl with warm brussels sprouts.
4.
For the salad dressing, mix yogurt in a bowl with cream, lemon juice, sugar and horseradish and season with salt and pepper.
5.
Arrange Brussels sprouts and pears on a platter, cover with prosciutto and drizzle with salad dressing. Serve immediately.
