Green Salad with Ricotta and Potato Dressing
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato dressing
- 2 starchy potatoes (about 80 grams)
- salt
- Chervil
- 1 garlic clove
- 200 grams Yogurt (0.1% fat)
- salt
- cayenne pepper
- 2 tsps olive oil
- For the salad
- 200 grams Lettuce (such as endive, Lollo Rosso, Frisée)
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp dried, green peppers
- 150 grams Ricotta cheese
Preparation steps
1.
For the potato dressing: Scrub potatoes and cook in salted water for about 15-20 minutes or until tender. Drain potatoes and peel, cut into pieces and cool. Rinse parsley, shake dry and chop coarsely. Peel and chop garlic. Combine potatoes with yogurt, parsley and garlic and puree until creamy. Season with salt and cayenne pepper and mix with olive oil.
2.
For the salad: Rinse lettuce and spin dry, tear into smaller pieces. Whisk lemon juice with olive oil and toss salad with the dressing. Chop peppers. Arrange salad on plates and top with crumbled ricotta. Season with pepper and drizzle with potato dressing. Serve immediately.
