Colorful Salad with Various Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 905 cal. | (43 %) | ||
| Protein | 28.45 g | (29 %) | ||
| Fat | 65.81 g | (57 %) | ||
| Carbohydrates | 52.89 g | (35 %) | ||
| Sugar added | 2.87 g | (11 %) | ||
| Roughage | 9.76 g | (33 %) |
| Vitamin A | 356.84 mg | (44,605 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 6.09 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 177.93 μg | (59 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 6.47 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28.64 mg | (30 %) | ||
| Potassium | 1,029.85 mg | (26 %) | ||
| Calcium | 662.91 mg | (66 %) | ||
| Magnesium | 84.91 mg | (28 %) | ||
| Iron | 3.18 mg | (21 %) | ||
| Iodine | 4.16 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 23.94 g | |||
| Cholesterol | 89 mg |
Ingredients
- For salads
- ½ Iceberg lettuce
- 1 small Radicchio
- 2 Endive
- 4 thin stalks Celery
- 6 small Tomatoes
- 1 bunch Radish
- 2 Tbsps lemon juice
- 1 Cress
- For the beans and corn
- 1 sm jar Kidney beans
- 1 sm jar Corn kernel
- 300 grams Emmentaler cheese
- For the bacon and pumpernickel
- 80 grams Bacon
- 100 grams Pumpernickel bread
- For the mustard sauce
- 2 Tbsps Mustard
- salt
- freshly ground peppers
- 1 Tbsp honey
- juice of lemons
- 50 milliliters White vinegar
- 200 milliliters olive oil
- For the sour cream dressing
- 200 grams Sour cream
- 100 grams Whipped cream
- 2 Tbsps lemon juice
- 1 garlic clove
- 1 Tbsp chopped Dill
Preparation steps
For the salad: Rinse the lettuce, radicchio and endive and spin dry. Cut the lettuce into strips, pluck radicchio into pieces, separate the endive leaves.
Rinse the celery and cut the into 4 cm (approximately 1 1/2-inch) long pieces. Rinse the tomatoes and cut into wedges.
Rinse the radishes and cut into matchsticks and mix with lemon juice. Trim the bottom of the watercress.
For the beans and corn:Drain and rinse the beans and corn kernels and drain well. Cut the cheese into strips.
Arrange the salad ingredients decoratively in bowls.
In addition there is:
For the bacon and pumpernickel: Finely dice the bacon dice and crumble the pumpernickel. In a skillet, brown the bacon slightly over medium heat. Add the pumpernickel and cook 2-3 minutes, stirring occasionally. Let cool.
For the mustard sauce: In a bowl, whisk together the mustard, honey, lemon juice and vinegar, season with salt and pepper. Add the olive oil and beat with a hand blender to a smooth cream.
For the sour cream dressing: Whisk together the sour cream, cream and lemon juice. Peel the garlic and squeeze through a garlic press. Fold in the dill and season with salt and pepper.
