Quick and Easy

Endive Salad with Pears and Blue Cheese

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Endive Salad with Pears and Blue Cheese
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein12 g(12 %)
Fat27 g(23 %)
Carbohydrates17 g(11 %)
Sugar added1 g(4 %)
Roughage4.3 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.3 μg(2 %)
Vitamin E5.1 mg(43 %)
Vitamin K24 μg(40 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.3 mg(21 %)
Folate73 μg(24 %)
Pantothenic acid1.4 mg(23 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C13 mg(14 %)
Potassium425 mg(11 %)
Calcium281 mg(28 %)
Magnesium54 mg(18 %)
Iron1.4 mg(9 %)
Iodine19 μg(10 %)
Zinc2 mg(25 %)
Saturated fatty acids7.7 g
Uric acid26 mg
Cholesterol25 mg
Complete sugar15 g

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
How healthy are the main ingredients?
Endiveapple cider vinegarArugulaMustardhoneypomegranate

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.