Great For The Office
Carrot and Radish Salad with Goat Cheese
(6 votes)
(6 votes)
Carrot and Radish Salad with Goat Cheese - Crisp and with a hint of spice: vegetable salad with cheese.
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots
- 1 bunch Radish (about 8 ounces)
- 6 ozs Goat cheese
- ½ bunch parsley
- ½ bunch mint
- 2 ozs dried Date
- 2 Tbsps apple cider vinegar
- 4 Tbsps Walnut oil
- 1 Tbsp Poppy seeds
- salt
- peppers
Preparation steps
1.
Peel, halve, and julienne the carrots. Rinse, trim, and slice the radishes. Crumble the goat cheese. Rinse and dry the parsley and mint, then remove the leaves. Coarsely chop the dates.
2.
For the vinaigrette, whisk together the vinegar, oil, and poppy seeds. Season to taste with salt and pepper. Mix the dressing with the carrots, radishes, dates, mint, and parsley. Transfer to plates, top with the goat cheese, and serve.
