Dandelion Salad with Peach and Prosciutto
Healthy, because
Even smarter
Nutritional values
This unique salad is a great source of vitamin C from the peaches and protien from the prosciutto.
If you can't find dandelions at your store, you can easily replace them with arugula.
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 ozs Dandelion greens
- 4 Peaches
- 1 oz whole almonds (with skin)
- 3 ozs Prosciutto (thinly sliced)
- 3 shallots
- 1 tsp Mustard
- 4 Tbsps balsamic vinegar
- 1 tsp sugar
- 2 Tbsps mild olive oil
- 2 Tbsps Canola oil
- salt
- freshly ground peppers
- 4 Tbsps Flowers (as desired)
Preparation steps
Rinse dandelion leaves and spin dry. Blanch peaches for about 30 seconds in a pot of boiling water, drain, rinse with cold water, drain again and peel. Cut peaches in half, remove pit and cut into thin slices. Chop almonds. Cut prosciutto into strips.
Peel shallots and finely chop. Mix shallots in a bowl with mustard, vinegar and sugar. Then gradually whisk olive oil and canola oil into mustard mixture and season with salt and pepper. Arrange dandelion leaves on plates, cover with peach slices, prosciutto and almonds. Sprinkle with edible flowers and drizzle with mustard vinaigrette. Serve immediately.
