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Herb salad with mandarin and pistachio
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
335
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 100 grams sugar
- 40 grams Shelled pistachio
- 25 grams butter
- 80 grams Dandelion greens
- 50 grams Watercress
- ½ Endive
- 4 Mandarin orange
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 Tbsps Pumpkin seed oil
Preparation steps
1.
Mix sugar with 1 teaspoon water in a pan and slowly caramelize over medium heat until golden brown. Add pistachios and butter and mix well. Pour pistachio mixture onto a piece of parchment paper, smooth the surface and let cool completely.
2.
Rinse dandelion and watercress and shake dry. Rinse endive and cut into pieces. Peel mandarins with a large knife, remove white skin and cut into slices. Whisk vinegar in a bowl with salt, pepper and oil for the dressing.
3.
Arrange dandelion, watercress and endive on four plates. Chop pistachio mixture into small pieces. Cover salad with mandarin slices and pistachio mixture. Drizzle with the dressing and serve.
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