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Mache, Walnut and Feta Salad
4.666665
Average: 4.7 (3 votes)
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- 1 onion
- 250 milliliters Vegetable broth (instant)
- salt
- freshly ground peppers
- 200 grams lamb's lettuce
- 200 grams Feta
- 80 grams Walnut
- 6 Tbsps White vinegar
- 4 Tbsps Walnut oil
- 1 pinch sugar
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Preparation steps
1.
Scrub the potatoes, peel and cook in salted water, covered, for about 25 minutes, until fork-tender.
2.
Peel the onion and chop finely. Bring the vegetable broth to a boil in a small saucepan, add the onion and simmer for about 3 minutes.
3.
Thickly slice the potatoes then pour the hot onion broth over top and season with salt and pepper. Trim the mache, rinse and spin dry. Crumble the feta coarsely and coarsely chop the nuts.
4.
Whisk the vinegar and oil together then season with salt, pepper and sugar. Toss all of the ingredients together in a bowl. Just before serving, drizzle with the vinaigrette and toss to combine. Distribute among serving plates. Serve with fresh baguette, if desired.
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