Iceberg Lettuce with Fruit and Herb Dressing

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Iceberg Lettuce with Fruit and Herb Dressing
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
319
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie319 kcal(15 %)
Protein4.89 g(5 %)
Fat19.55 g(17 %)
Carbohydrates36.2 g(24 %)
Sugar added0 g(0 %)
Roughage7.72 g(26 %)
Vitamin A299.34 mg(37,418 %)
Vitamin D0.36 μg(2 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.45 mg(20 %)
Vitamin B₆0.34 mg(24 %)
Folate108.13 μg(36 %)
Pantothenic acid0.89 mg(15 %)
Biotin4.59 μg(10 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C67.1 mg(71 %)
Potassium938.71 mg(23 %)
Calcium111.96 mg(11 %)
Magnesium58.05 mg(19 %)
Iron1.71 mg(11 %)
Iodine14.05 μg(7 %)
Zinc0.91 mg(11 %)
Saturated fatty acids11.74 g
Cholesterol66.6 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
1
250 grams
1 cup
1 bunch
Borage flower (for garnish)

Preparation steps

1.

Rinse iceberg lettuce, trim and pluck leaves into bite-size pieces. Cut melon in half, remove seeds with a spoon and then remove fruit with a melon baller.

2.

Arrange lettuce on plates, cover with melon balls and raspberries. Stir sour cream in a bowl and season with salt and pepper.

3.

Rinse herbs, shake dry, finely chop and mix with sour cream. Drizzle herb sauce over lettuce and garnish with borage blossoms.