Endive Salad with Watercress, Orange and Parsley
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 80.7 μg | (135 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- 1 Endive
- 1 bunch Watercress
- 1 handful parsley
- 1 Orange
- For the dressing
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 2 Tbsps Orange juice
- 3 Tbsps vegetable oil
Preparation steps
1.
For the salad: Separate the endive leaves, rinse, trim, spin dry and cut smaller if needed. Rinse the watercress, shake dry and pluck into smaller pieces as needed, removing the tough stems.
2.
Peel the orange with a sharp knife and carefully remove the white pith. Cut out the orange fillets, reserve any escaping juice and then squeeze the juice from the discarded orange bits.
3.
For the dressing: Mix the vinegar, oil, orange juice and the collected juice. Season with salt and pepper to taste. Combine the endive, watercress, orange segments and parsley. Arrange in a bowl, drizzle with the dressing and serve.
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