Green Salad with Ham and Cherries
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 69.3 μg | (116 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Lettuce
- 1 bunch Radish (250 grams)
- 200 grams Cherries (i.e Rainier cherries)
- 1 handful Radish sprout
- 4 Tbsps almonds
- 1 tsp honey
- 1 shallot
- 2 Tbsps olive oil
- 2 Tbsps Walnut oil
- 2 Tbsps Apple balsamic vinegar
- salt
- 1 pinch cayenne pepper
- 4 Tbsps Goat cheese
- 4 thin slices Prosciutto
Preparation steps
1.
Rinse the lettuce, shake dry, and pluck into slightly smaller pieces. Distribute into four bowls. rinse the radishes and cut into thin slices. Rinse the cherries, remove the pit, and the stem. Rinse the sprouts and drain.
2.
Coarsely chop the almonds and toast in a dry pan until fragrant. Add the honey, and allow to caramelize slightly. Remove from the pan and allow to cool.
3.
Peel the shallot and finely chop. Whisk together the two oils with the vinegar. Stir in the shallot and season with salt and pepper.
4.
Distribute the radishes, cherries, almonds, and sprouts on the salads and lightly toss. Crumble the goat cheese on top and drizzle with the dressing. Garnish with 1-2 slices of prosciutto.
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