Green Salad with Ricotta and Potato Dressing

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Green Salad with Ricotta and Potato Dressing
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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)
Calorie187 cal.(9 %)
Protein7 g(7 %)
Fat12 g(10 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K68.3 μg(114 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.2 mg(14 %)
Folate39 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C18 mg(19 %)
Potassium517 mg(13 %)
Calcium177 mg(18 %)
Magnesium30 mg(10 %)
Iron0.8 mg(5 %)
Iodine12 μg(6 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.9 g
Uric acid20 mg
Cholesterol26 mg
Complete sugar5 g

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
How healthy are the main ingredients?
Ricotta cheeseolive oilolive oilpotatosaltgarlic clove

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.