Endive-Feta Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Remove the individual leaves from the endive, cut out the stalk, rinse and pat dry.
2.
Line a plate with the leaves.
3.
Toast the cashews in a hot dry pan until golden yellow, remove and let cool.
4.
Cut the fruit into bite-size pieces.
5.
Crumble the feta.
6.
Rinse, trim and cut scallions into thin rings. Mix in the lemon juice and the honey.
7.
Spread the fruit on the chicory leaves, sprinkle with lemon juice, sprinkle with cashews, scallions, mint and feta and serve garnished with lime wedges.
