Endive and Blue Cheese Salad

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Endive and Blue Cheese Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
221
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie221 kcal(11 %)
Protein6.33 g(6 %)
Fat17.64 g(15 %)
Carbohydrates10.92 g(7 %)
Sugar added1.44 g(6 %)
Roughage2.71 g(9 %)
Vitamin A156.95 mg(19,619 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.07 mg(5 %)
Folate38.87 μg(13 %)
Pantothenic acid0.62 mg(10 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C8.6 mg(9 %)
Potassium219.22 mg(5 %)
Calcium156.51 mg(16 %)
Magnesium18.82 mg(6 %)
Iron0.67 mg(4 %)
Iodine2.02 μg(1 %)
Zinc0.74 mg(9 %)
Saturated fatty acids4.99 g
Cholesterol15.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
1 tablespoon
1 teaspoon
runny honey
1 dash
mild Mustard
2 tablespoons
Walnut oil (or almond oil)
2 heads
yellow Chicory (ripped into bite-sized pieces)
2 ½ cups
Arugula (ripped into bite-sized pieces)
1
ripe Pear (cut into thin strips)
¾ cup
Blue cheese (crumbled)
4 tablespoons
How healthy are the main ingredients?
honeyMustardWalnut oilChicoryArugulaPear
Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Fine grater, 1 Citrus juicer

Preparation steps

1.
Mix together the vinegar, lemon juice, honey, mustard, salt and ground black pepper to make a dressing. Stir in the oil.
2.
Arrange the chicory and the rocket on plate and pour about half the dressing on top.
3.
Add the pears and drizzle with the remaining dressing. Add the cheese and the walnuts and season with ground black pepper.