Celery Salad with Pears and Blue Cheese
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 23.4 mg | (195 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 387 mg | (39 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- Lollo rossa
- 125 grams Celery
- 2 Pear
- 2 Tbsps lemon juice
- 2 slices Toast
- 2 Tbsps sunflower oil
- For the dressing
- 4 Tbsps Sherry vinegar
- 5 Tbsps vegetable oil
- 1 tsp medium-hot Mustard
- 75 grams Blue cheese
- salt
- black freshly ground pepper
Preparation steps
1.
For the salad, rinse lettuce and celery and trim. Tear lettuce into bite-sized pieces and cut celery into strips. Rinse pears and cut into quarters. Remove the seeds and cut into strips. Immediately sprinkle with lemon juice so they do not turn brown. Cut slices of toast into small cubes and fry in oil until golden brown.
For the dressing, stir vinegar, oil and mustard together. Mash the blue cheese with a fork and stir into the dressing. Season the dressing with salt and pepper. Arrange lettuce, celery slices and pear slices on a large platter and pour the dressing evenly over the salad. Sprinkle with the croutons and serve garnished with sunflower seeds.
