Cheese and Arugula Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
609
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 716 mg | (72 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 31.5 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 1 bunch Radish
- 2 Tbsps scallions
- 1 Beefsteak tomato
- 1 Red onion
- 250 grams white Cheese
- 2 Tbsps White vinegar
- 1 tsp Mustard
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 bunch Arugula
- For the cheese sauce
- 1 cup Whipped cream
- 10 slices Processed cheese
- salt
- peppers
Preparation steps
1.
For the salad: Rinse radishes and cut into slices. Rinse tomatoes, remove the core and chop into small cubes. Peel the onion and finely chop.
2.
Dice the cheese, mix with radish, tomato and chives.
3.
Whisk together the vinegar with the mustard and season with salt and pepper. Whisk in the oil until emulsified, season again and stir into the cheese and vegetable mixture. Rinse and trim the arugula, remove tough stems and place in glasses or small bowls. Top with the cheese salad.
4.
For the sauce: Heat the cream in a pan and gradually stir into the processed cheese until melted and creamy. Season to taste with salt and pepper, let cool slightly, pour over the salad and serve.
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