Endive Salad with Pear, Cheese and Walnuts
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
292
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 324 mg | (8 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Endive
- 1 Pear
- 1 Tbsp lemon juice
- 1 pomegranate
- 1 organic Orange
- 100 grams Roquefort cheese
- 50 grams Walnut
- 2 Tbsps Walnut oil
- salt
- cayenne pepper
- 1 pinch sugar
Preparation steps
1.
Separate endive into leaves. Rinse, shake dry, and select 8 of the most beautiful leaves. Place two leaves on each plate. Cut remaining endive into small cubes. Rinse, quarter and core pear. Cut into small cubes and mix with lemon juice. Halve pomegranate and remove seeds. Rinse orange in hot water, pat dry, and peel zest in long strips. Squeeze juice from orange. Cut cheese into small cubes and coarsely chop nuts.
2.
In a bowl, mix together diced endive, pear, pomegranate seeds, orange zest and juice, nuts and cheese. Toss with oil and season with salt, pepper and sugar. Divide salad among endive leaves and serve.
