Mixed Green Salad with Cheese and Nuts
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
487
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 89 μg | (148 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 565 mg | (57 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 300 grams Sliced cheese (Gouda, Emmenthal ...)
- 10 Cherry tomatoes
- 1 shallot
- 1 stalk Celery
- 2 Tbsps finely chopped parsley
- 50 grams Mayonnaise
- 50 grams Whipped cream
- 1 Tbsp grainy Mustard
- 2 tsps White vinegar
- salt
- freshly ground peppers
- 40 grams Walnut
Preparation steps
1.
Divide lettuce into leaves, rinse, spin dry and tear into small pieces as needed.
2.
Slice cheese into thick strips of about 0.5 cm (approximately 1/4 inch).
3.
Rinse cherry tomatoes and cut into quarters. Peel shallot and chop finely. Rinse celery and cut crosswise into slices.
4.
Mix mayonnaise with cream, mustard and vinegar and season with salt and pepper. Mix in shallot and parsley.
5.
To serve, spread lettuce, celery, cheese and tomatoes on plates and drizzle with dressing. Sprinkle with walnuts and serve.
