Endive and Bell Pepper Salad
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
131
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 131 kcal | (6 %) | ||
| Protein | 2.4 g | (2 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 30 grams Walnut
- 2 Endive
- red Bell pepper
- green Bell pepper
- yellow Bell pepper
- 1 small Apple
- 1 Organic orange (zest and juice)
- 1 Tbsp white balsamic vinegar
- salt
- peppers
- 2 Tbsps Nut oil
Preparation steps
1.
Coarsely chop the walnuts and toast in a small skillet until golden and fragrant. Separate the endive leaves and cut the larger leaves smaller. Rinse the bell peppers, cut in half lengthwise, remove the seeds and white ribs, and cut into thin strips.
2.
Rinse the apple, core and dice.
In a bowl, whisk the orange zest with the orange juice, vinegar and walnut oil. Season with salt and pepper to taste. Stir in the diced apple.
Serve the endive leaves and bell peppers on plates. Drizzle with the vinaigrette and sprinkle with walnuts.
