Colorful Salad with Apples and Walnuts
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 58.1 μg | (97 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 552 mg | (14 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams green lamb's lettuce
- 100 grams red lamb's lettuce
- 1 carrot
- 1 red onion
- 1 bunch Arugula
- 1 Apple
- 4 Tbsps coarsely chopped Walnut
- 4 Tbsps sunflower oil
- 2 Tbsps lemon juice
- 1 Tbsp White vinegar
- ½ tsp Mustard
- salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Separate the leaves of the mache and the arugula. Rinse the lettuce and drain thoroughly. Peel and julienne the carrot and onion. Mix the vinegar, lemon juice, mustard, and oil to form a dressing. Season to taste with salt, pepper, and sugar.
2.
Rinse and quarter the apple. Remove the core, and finely dice. Place the apple in the dressing. Fold in the lettuces, and toss to combine. Arrange the salad on plates, top with the walnuts, and serve.
