Low-Carb Dinner
Green Salad with Peaches, Goat Cheese and Walnut Vinaigrette
(2 votes)
(2 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
590
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 718 mg | (72 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams Lettuce (such as baby sorrel, beetroot leaves, arugula)
- 4 Peaches
- 4 small Goat cheese (each about 100 grams)
- For the dressing
- 1 garlic clove
- 40 grams chopped Walnut
- 3 Tbsps sunflower oil
- 2 Tbsps Walnut oil
- 2 Tbsps lemon juice
- 1 tsp honey
- salt
- cayenne pepper
Preparation steps
1.
For the salad: rinse and spin dry salad leaves, tear into smaller pieces if needed. Rinse and pat dry peaches, halve and pit, cut into slices. Arrange greens and peaches on plates and top with goat cheese.
2.
For the dressing: peel garlic and chop finely. Combine walnuts, oil, lemon juice, garlic and honey and season with salt and cayenne pepper. Drizzle dressing over salad and serve.
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