Mixed Green Salad with Feta Cheese
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
148
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 400 grams lamb's lettuce
- 400 grams Radicchio
- 4 Apple
- 2 Tbsps lemon juice
- 2 onions
- 4 garlic cloves
- 300 grams Greek Feta
- 600 grams Lentil sprout (Sprouted, approximately 250 grams lentils, sprouted about 3 days before)
- 6 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 100 grams sun-dried Tomatoes (in oil)
Preparation steps
1.
Rinse lentil sprouts and steam for about 3 minutes, then rinse and drain. Crumble the cheese coarsely.
2.
Peel the onions and garlic and chop finely.
3.
Rinse apples, cut into quarters, remove the cores and cut into thin sticks. Mix immediately with lemon juice.
4.
Rinse radicchio and lamb's lettuce, trim, spin dry and tear into bite-sized pieces.
5.
For the dressing, puree the sun-dried tomatoes with about 5 tablespoons of the oil, then mix with balsamic vinegar and season with salt and pepper to taste.
6.
Arrange salad greens on a serving dish. Mix sprouted lentils with onion, garlic and apple sticks and arrange in the center of the greens. Sprinkle with feta and drizzle with the salad dressing.
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