Caeser Salad
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 308 mg | (8 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices white bread
- 2 Tbsps butter
- 1 Romaine lettuce (about 500 grams)
- 4 Tbsps extra virgin olive oil
- 3 Tbsps lemon juice
- 1 tsp Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp ground almonds
- 4 Tbsps Whipped cream
- 2 hardboiled eggs
- 8 Anchovy fillet
- 30 grams Parmesan
Preparation steps
1.
Remove the crust from the bread and cut into small cubes. Heat butter in a pan, add the bread cubes and fry until golden brown.
2.
Rinse the romaine lettuce, drain and spin dry. Cut the lettuce into strips.
3.
Mix the lemon juice, mustard, sugar, and almonds. Season with salt and pepper. Add the oil and whisk together. Stir in the cream and season to taste. Drain the anchovies and pat dry. Peel the eggs and cut into quarters.
4.
Place the salad on a plate with the anchovies and eggs. Spread the dressing over, slice the parmesan cheese, sprinkle with croutons and serve.
