Green Salad with Grapefruit
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 481 mg | (12 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Lettuce (Lollo Bionda, oak leaf lettuce, arugula)
- 2 pink Grapefruit
- 2 small onions (or shallots)
- 3 Tbsps Raspberry vinegar
- salt
- peppers
- 1 tsp Dijon mustard
- 5 Tbsps olive oil
- 1 bunch Cress
Preparation steps
1.
Rinse salad greens, spin dry and tear into small pieces.
2.
With a sharp knife, remove peel and pith from grapefruits. Working over a bowl, cut between membranes to remove whole segments. Squeeze pulp over the bowl to extract any remaining juice.
3.
Divide salad greens and grapefruit segments among plates.
4.
Peel and finely chop onions. To make dressing: Whisk collected grapefruit juice, vinegar, diced onion, salt and pepper to taste and mustard. Gradually whisk in oil until emulsified.
5.
Drizzle dressing over the salad. To serve, garnish with cress.
