Lamb's Lettuce Salad with Emmentaler Cheese
This salad is filling and, thanks to the walnuts, provides valuable omega-3 fatty acids, important for an optimal cholesterol level and strong nerves.
Sprinkle the salad with fresh sprouts to add additional vitamins, minerals and secondary plant substances.
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 850 mg | (85 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 2 Tbsps apple cider vinegar
- 1 Tbsp honey
- 2 tsps Dijon mustard
- salt
- peppers
- 1 Tbsp Canola oil
- 4 Cornichons (from a jar)
- ½ bunch Chives
- 6 ozs Emmentaler cheese (30% fat. Tr.)
- 1 green Apple
- 1 bunch Radish
- 1 oz Walnut
- 5 ozs lamb's lettuce
- 1 Red onion
Preparation steps
For the dressing, mix vinegar with honey and mustard until smooth. Season with salt and pepper and mix in oil.
Cut cornichons into small cubes.
Rinse chives, shake dry and cut into rolls. Stir chives and cornichons into dressing.
Cut cheese into thin strips.
Peel apple and cut into very thin slices.
Wash radish and cut into thin slices. Mix half of prepared ingredients with dressing.
Roast walnuts in a dry frying pan. Allow to cool on a plate and, when cooled, chop coarsely.
While walnuts cool, trim lamb's lettuce, handling carefully so leaves do not fall apart. Then rinse several times and spin dry well.
Peel onion and cut into very thin strips.
Arrange salad on plates and garnish with onion strips and remaining cheese, apple, and radish. Drizzle with remaining dressing and serve sprinkled with nuts.