Quick and Easy
Endive Salad with Pears and Blue Cheese
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ ozs blanched Hazelnuts
- 2 heads small Endive
- 6 ozs Arugula
- 1 pomegranate
- 2 Pear
- 6 ozs Blue cheese
- 3 ozs Vegetable broth
- 2 Tbsps apple cider vinegar
- salt
- peppers
- 1 tsp honey
- 1 tsp hot Mustard
- 4 Tbsps Canola oil
Preparation steps
1.
Toast the hazelnuts in a dry skillet. Remove and let cool.
Rinse the endives and arugula, divide and shake dry. Halve the pomegranate and remove the seeds and ribs. Peel and halve the pears, remove the cores and cut the halves into slices.
2.
Arrange all the prepared salad ingredients on plates and crumble the cheese over the top.
For the dressing, mix the broth with the vinegar, honey, mustard and oil and season with salt and pepper. Drizzle over the salad and serve.
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