Cheese Salad with Grapes and Walnuts
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
431
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 546 mg | (14 %) | ||
| Calcium | 408 mg | (41 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 bunch small Arugula
- ½ small Lettuce
- ½ small Iceberg lettuce
- 1 handful soybean sprout
- 500 grams Grape (mixed, blue and white)
- 200 grams Edam cheese (sliced)
- 1 tsp Chili powder
- 1 handful Walnut (About 8 halves per person)
- For the vinaigrette
- 6 Tbsps White vinegar
- 4 Tbsps Walnut oil
- 4 tsps Apple juice (or white grape juice)
- 1 tsp honey
- salt
- peppers
Preparation steps
1.
For the salad: rinse and spin dry salad greens, tear into bite-sized pieces. Rinse bean sprouts in a colander. Rinse and dry grapes, halve and remove seeds. Combine everything and arrange in bowls.
2.
For the vinaigrette: combine all vinaigrette ingredients and whisk well. Cut cheese into wide strips and spread loosely over salad, sprinkle with chili powder and sprinkle with walnuts.
3.
Just before serving, drizzle salad with vinaigrette and serve.
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