Mixed Green Salad with Blue Cheese, Walnuts and Edible Flowers
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 53.3 μg | (89 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 330 mg | (33 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- 100 grams Lettuce
- 50 grams Lollo Bionda
- 2 red onions (or 4-5 shallots)
- salt
- 70 grams Walnut
- 200 grams Blue cheese (such as Gorgonzola)
- For the dressing
- 3 Tbsps Orange juice
- 3 Tbsps White vinegar
- 4 Tbsps Walnut oil
- salt
- peppers
- For garnish
- 30 grams mixed edible Flowers
Preparation steps
1.
For the salad, rinse lettuces, shake dry and tear into bite-sized pieces. Peel the onions, halve and cut into fine strips. Blanch onions for 1-2 minutes in boiling salted water and drain well. Toast the nuts in a dry pan, set aside and let cool.
2.
Toss salad greens with nuts and onion and arrange on 4 plates. Crumble the cheese over the salad greens.
3.
For the dressing, combine all ingredients in a shaker and mix well. Season to taste and pour over the salad. Serve sprinkled with edible flowers.
