Crispy Bread and Cheese Salad
This dish is extremely high in fiber, as well as the mineral zinc, which helps support the immune system and the formation of blood cells called T-lymphocytes that kill viruses and bacteria.
This recipe is perfect for an office lunch or a picnic.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 3 slices Whole Grain Rye Rolls
- 1 oz golden raisin
- 4 Tbsps Fruit Vinegar
- salt
- peppers
- 4 Tbsps Safflower oil
- 2 Apple
- 1 ½ bunches Radish
- 4 ozs sliced Cheese ((such as Jarlsberg, Emmenthal, or Gruyère)
- 1 bunch smooth parsley
Preparation steps
Cut bread into 1/2-inch cubes and toast in a dry non-stick pan over medium heat until crisp and golden brown, about 4 minutes. Transfer to a plate and let cool.
Meanwhile, soak raisins in a bowl of hot water until softened, then drain. For the dressing, whisk together the vinegar with some salt and pepper and the safflower oil.
Rinse apples, cut each apple on 4 sides into thin slices approximately 1/4 inch until you reach the core, then cut the slices into fine dice. Mix diced apples and raisins with the dressing.
Rinse radishes, drain and trim. Set small radish leaves aside for garnish. Cut radishes into quarters.
Cut the cheese slices into large squares approximately 3/4 inch. Rinse parsley, shake dry, and pluck leaves.
Mix cheese, parsley, remaining radish leaves and the diced radish into the dressing. Season with salt and pepper.
If transporting the salad, put it in a large storage container approximately 1-1/2-quart capacity. Place croutons in a smaller container (about 2-cup capacity). To serve, sprinkle croutons over radish salad mixture and toss to combine.