Endive Salad with Pear, Cheese and Walnuts

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Endive Salad with Pear, Cheese and Walnuts
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
344
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein9 g(9 %)
Fat23.35 g(20 %)
Carbohydrates28.02 g(19 %)
Sugar added1.05 g(4 %)
Roughage6.56 g(22 %)
Vitamin A83.63 mg(10,454 %)
Vitamin D0 μg(0 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.95 mg(16 %)
Vitamin B₆0.13 mg(9 %)
Folate60.3 μg(20 %)
Pantothenic acid0.83 mg(14 %)
Biotin1.09 μg(2 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C28.49 mg(30 %)
Potassium351.22 mg(9 %)
Calcium202.76 mg(20 %)
Magnesium24.6 mg(8 %)
Iron0.84 mg(6 %)
Iodine2.5 μg(1 %)
Zinc0.87 mg(11 %)
Saturated fatty acids6.2 g
Cholesterol22.5 mg

Ingredients

for
4
Ingredients
1 Endive
1 Pear
1 tablespoon lemon juice
1 pomegranate
1 organic Orange
100 grams Roquefort cheese
50 grams Walnut
2 tablespoons Walnut oil
salt
cayenne pepper
1 pinch sugar
How healthy are the main ingredients?
WalnutWalnut oilsugarEndivePearpomegranate

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.