Endive-Spinach Salad
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 395.3 μg | (659 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 400 grams baby Spinach
- 2 Endive
- 4 Tomatoes
- ½ bunch scallions
- 100 grams Sprout (mung bean, lentil sprouts, to taste)
- For the dressing
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp Pommery mustard
- 2 Tbsps White vinegar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Anchovy (jarred, in oil)
Preparation steps
1.
Rinse and trim the spinach and spin dry. Separate the endive leaves. Rinse the tomatoes and cut into wedges. Rinse the sprouts and drain.
2.
Mix both mustards with the vinegar, season with salt and pepper and drizzle in the oil. Drain the anchovies, pat dry and chop half of them very finely and add to the salad dressing.
3.
Arrange the salad ingredients decoratively onto a plate, top with the remaining anchovies and drizzle with the salad dressing. Serve immediately.
