Hearty Grapefruit and Arugula Salad with Walnuts
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
427
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 143.7 μg | (240 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams Arugula
- 2 Grapefruit
- 60 grams Walnut
- 1 small Fennel
- For the vinaigrette
- 2 Tbsps freshly chopped Fresh herbs (as desired)
- 1 shallot (very finely chopped)
- 4 Tbsps White vinegar
- ½ tsp Mustard
- 1 pinch sugar
- salt
- peppers
- 10 Tbsps olive oil
Preparation steps
1.
For the salad, rinse the arugula and shake dry. Remove the fennel from the green and cut the white part into thin slices. Peel the grapefruit with a sharp knife, carefully removing the white ribs. Cut the grapefruit fillets with no white membranes. Squeeze out the juice from the residual grapefruit.
2.
Toast the walnuts in a dry hot pan. For the vinaigrette, mix the vinegar with the grapefruit juice, mustard, sugar, and season with salt and pepper. Gradually add the oil with a whisk, season and stir in the herbs and shallots.
3.
Mix the arugula with the fennel, grapefruit segments and walnuts and place in bowls. Pour the vinaigrette into small bowls and serve with the salad.
