Leek and Walnut Salad with Parmesan
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 151.6 μg | (253 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 340 μg | (113 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 519 mg | (52 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Halve the leeks lengthwise, rinse thoroughly, trim and cut into 10 cm (approximately 4 inch) long pieces. Blanch in boiling salted water for about 4 minutes, remove, rinse with cold water and drain well.
2.
Mix the oil, vinegar and 2-3 tablespoons of the leek cooking water and season with salt and pepper.
3.
Toast the walnuts in a dry frying pan until fragrant, remove, cool and chop. Arrange the leeks on plates, drizzle with the vinaigrette and serve sprinkled with walnuts, Parmesan and chives.
