Fennel Salad with Pears
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
505
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 9.18 g | (9 %) | ||
| Fat | 37.87 g | (33 %) | ||
| Carbohydrates | 40.99 g | (27 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 9.98 g | (33 %) |
more nutritional values
| Vitamin A | 488.5 mg | (61,063 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.33 mg | (11 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.36 mg | (11 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 46.05 μg | (15 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 1.06 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34.57 mg | (36 %) | ||
| Potassium | 739.38 mg | (18 %) | ||
| Calcium | 266.17 mg | (27 %) | ||
| Magnesium | 35.85 mg | (12 %) | ||
| Iron | 1.76 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 16.91 g | |||
| Cholesterol | 77.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Fennel bulb
- 4 firm Pear
- 100 grams lamb's lettuce
- ½ lemon (juiced)
- 1 pinch sugar
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 100 grams Gorgonzola
- 200 grams Whipped cream
Preparation steps
1.
Trim the fennel and quarter lengthwise. Remove the stalk and thinly slice cross wise. Peel and quarter the pears, then thinly slice crosswise. Rinse and trim the mache. Separate the individual leaves, and drain thoroughly. Arrange all the prepared ingredients decoratively on plates.
2.
Mix the lemon juice with the oil, then season to taste with salt, pepper, and sugar and whisk until combined. Drizzle the dressing over the salad.
3.
Puree the gorgonzola and the sour cream until combined. Drizzle over the salad, and serve.
