Mixed Green Salad with Goat Cheese
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 783 mg | (78 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Arugula
- 100 grams Dandelion greens
- 1 hard-boiled egg (yolk only)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps Orange juice
- ½ tsp Mustard (medium hot)
- 3 Tbsps Canola oil
- salt
- ½ tsp sugar
- peppers
- 4 Tbsps Pine nuts
- 4 small Goat cheese
- 3 shallots
- 1 tsp butter
- 1 tsp liquid honey
Preparation steps
1.
Rinse arugula and dandelion, drain well or spin dry and tear into bite-sized pieces. Toast pine nuts in a nonstick frying pan until golden brown. Let cool.
2.
Mash the yolks with a fork and mix well with vinegar, orange juice, mustard, sugar, salt, pepper and canola oil for vinaigrette.
3.
Peel shallots, halve and cut into strips. Saute in butter with salt, pepper and honey until caramelized.
4.
Toss salad with vinaigrette and serve on plates. Top with goat cheese, caramelized shallots and pine nuts.
