Leaf Salad with Goat Cheese
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 710 mg | (71 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls lamb's lettuce
- 1 Endive
- 4 Goat cheese
- 2 Tbsps Pine nuts
- 1 Tbsp peppercorns
- 1 pomegranate
- 3 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- 3 Tbsps sunflower oil
- 1 Tbsp grapeseed oil
- 1 Tbsp honey
- Sea salt
How healthy are the main ingredients?
Pine nutsapple cider vinegarhoneygrapeseed oilEndiveGoat cheesePreparation steps
1.
Rinse the lettuce and pick apart. Drain well.
2.
Rinse the endive and pick into single sheets. Put on a plate with the lettuce leaves and goat cheese.
3.
Cut the pomegranate in half and remove the seeds. Remove all white interior skins.
4.
Mix together the apple cider vinegar, honey and lemon juice and incorporate the oils. Stir in the pomegranate seeds and pine nuts. Season with salt and peppercorns. Pour this vinaigrette over the leaves and goat cheese before serving.
