Green Salad with Warm Goats' Cheese
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 29 min.
Ready in
Calories:
703
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 152.3 μg | (254 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 658 mg | (16 %) | ||
| Calcium | 480 mg | (48 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Spinach and Avocado Salad
- 6 cups washed Baby spinach
- 1 Haas Avocado (peeled; pitted and thinly sliced)
- For Dressing
- 1 shallot peeled and minced (about 1 tablespoon)
- 2 Tbsps finely chopped cilantro
- 1 tsp Dijon mustard
- 2 Tbsps Red wine vinegar
- 1 Tbsp pure honey
- ¼ cup good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Pan-Fried Goat Cheese
- 8 ozs Goat cheese (chilled )
- 1 large egg
- ½ cup all-purpose flour
- 1 cup Panko (breadcrumbs)
- 1 Tbsp fresh parsley (minced)
- ½ tsp salt
- ¼ cup good-quality olive oil (for frying)
Preparation steps
1.
For Spinach and Avocado Salad:
2.
Arrange spinach and avocado slices in a large bowl. Set aside.
3.
For Dressing:
4.
In a small bowl, whisk together shallots, cilantro, mustard, vinegar, and honey. Slowly drizzle in olive oil, whisking until completely incorporated. Season to taste with salt and pepper.
5.
For Pan-Fried Goat Cheese:
6.
In a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Mix together the panko, parsley, and salt in a separate shallow dish.
7.
Carefully slice the chilled goat cheese into even discs. Lightly coat each slice in flour, tapping to remove any excess flour.
8.
Dip the cheese rounds in egg, followed by the breadcrumb mixture, gently rolling until the rounds are evenly coated.
9.
Heat the olive oil in a large non-stick pan, set over medium-high heat. Place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.
10.
To Assemble:
11.
Gently toss the spinach and avocado with the dressing. Transfer to salad to individual serving plates. Arrange warm goat cheese rounds on top. Serve.
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