Leaf Salad with Baked Cheese
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
707
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 644 mg | (16 %) | ||
| Calcium | 1,000 mg | (100 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 100 grams lamb's lettuce
- ½ head Lollo rossa
- ½ head Loose leaf lettuce
- 1 smaller Radicchio
- ½ head Frisée
- 4 scoops Cheese (St. Tola or any other goat cheese)
- 50 grams breadcrumbs
- 50 grams Walnut
- 1 egg
- For the dressing
- juice of lemons
- 1 pinch sugar
- 125 grams sour Whipped cream
- salt (pepper)
Preparation steps
1.
Rinse the lettuces, shake dry, tear into bite-size pieces and toss together. Chop the nuts finely and mix well with the breadcrumbs. Beat the egg and brush the goat cheese pieces with the egg and spread the nut mixture on it. Place the pieces of cheese on a baking sheet and cook briefly under the broiler until the cheese begins to melt.
2.
Distribute salad on plates. Combine the sour cream with the lemon juice, season with salt, pepper and sugar and drizzle over the salad. Place the baked cheese in the middle and serve immediately.
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