Endive Salad with Cheese and Orange Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Oranges
- 4 Endive
- 2 Tbsps Canola oil
- 1 tsp brown sugar
- salt
- ground Coriander
- freshly ground peppers
- 4 black Nut
- 150 grams Roquefort cheese
Preparation steps
1.
Peel 2 oranges thoroughly and cut into segments. Squeeze the juice from the remaining oranges. Rinse and trim the endives and cut in half lengthwise. Heat the oil in a large frying pan and lightly sauté the endive halves with the cut surfaces facing down. Dust with the sugar, season with salt, coriander and pepper and pour in the orange juice. Cover and simmer until tender for about 10 minutes. Add a little water if necessary.
2.
Drain and chop the nuts. Cut the Roquefort into cubes.
3.
Arrange the orange slices on a plate along with the endives. Reduce the juice down a little and season to taste. Drizzle over the salad and serve showered with walnuts and Roquefort.
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