Green Salad with Cheese-Stuffed Tomatoes
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 1,256 mg | (31 %) | ||
| Calcium | 420 mg | (42 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the salad
- 500 grams Endive
- 1 bunch Watercress
- 1 head Frisée
- 6 Oranges
- 3 Tbsps Whipped cream
- 3 Tbsps vegetable oil
- lemons (juice)
- salt (and pepper)
- 50 grams Hazelnuts
- For the cheese-stuffed tomatoes
- 4 Tomatoes
- 100 grams Roquefort cheese
- 150 grams cream cheese
- 1 pressed garlic clove
- 1 tsp soy sauce
- parsley
Preparation steps
For the salad: Rinse the endives, cut into wedges, remove core and separate leaves. Set 15 small leaves aside for another use. Thinly slice the remaining endive leaves. Rinse the watercress and pat dry. Rinse the frisee, shake dry and cut into thin strips.
Peel the oranges and cut 4 thick segments. Squeeze the juice from the remaining orange. In a bowl, whisk the orange juice with the cream, oil and lemon juice, and season with salt and pepper to taste.
Toast the hazelnuts in a dry skillet until golden and fragrant. Remove and coarsely chop.
For the cheese-stuffed tomatoes: Rinse the tomatoes, slice off the tops and scoop out the flesh. In a bowl, mix the Roquefort with the cream cheese, garlic and soy sauce. Fill the tomatoes with the cheese mixture and garnish with parsley.