Goat Cheese and Spinach Salad
With just under 200 calories per serving and lots of filling fiber, the mix of spicy leaf salads and creamy goat's cheese fits perfectly on a figure-friendly menu. Halve the recipe to make this dish a perfect appetizer.
Sprinkle 1 teaspoon of chopped walnuts over this salad per serving for a dose of heart-healthy omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 9 ozs young Spinach (or babyleaf mix)
- 1 small Radicchio
- 2 Tomatoes
- 1 Orange
- ½ bunch Basil
- 3 ozs firm Goat cheese
- 1 oz Sour cream
- salt
- peppers
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
Preparation steps
Trim spinach and radicchio, rinse and spin dry. Cut radicchio into thin strips and place in a salad bowl with the spinach.
Rinse tomatoes, cut in half and remove the seeds with a spoon. Slice into narrow strips and add to the salad.
Peel orange so that all that is white pith is removed.
Cut out orange segments between the separating skins, collecting the juice in a small bowl.
Carefully mix the orange segments with the spinach, radicchio and tomatoes.
Rinse the basil, pat dry well with paper towels, pluck off the leaves and cut with a large knife into thin strips.
Mix fresh goat cheese and sour cream in a bowl with a tablespoon of basil. Season with salt and pepper.
With damp hands, shape the cheese mixture into dumplings.
Stir vinegar, oil and salt and pepper to taste with the collected orange juice. Mix dressing with salad ingredients and serve with the cheese dumplings.