Mixed Greens, Asian Pear and Feta Cheese
Mixed Greens, Asian Pear and Feta Cheese - A combination of bold greens, fruit and spicy cheese
Healthy, because
Even smarter
Nutritional values
Radicchio, red onion, beetroot, and pomegranate are full of anthocyanins. These are the dyes that make them dark red. These secondary plant substances effectively protect against cell-damaging free radicals and strengthen the body's defences.
If you want to save fat calories, you can top the salad with granular cream cheese. Like sheep's cheese, it is a great source of protein, but has considerably less fat. Protein is the nutrient of the musculature.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 1 Frisée
- 1 Radicchio
- ½ bunch Arugula (about 2 oz)
- 2 Tbsps Pine nuts
- 2 cooked Beets
- ½ lemon
- 1 Asian pear
- 1 red onion
- 4 ozs Feta
- 1 large pomegranate
- 1 tsp Dijon mustard
- salt
- peppers
- 5 Tbsps olive oil
Kitchen utensils
Preparation steps
Rinse, salad greens, trim and spin dry. Tear into bite-sized pieces.
Toast pine nuts in a dry skillet. Remove and let cool.
Cut the beets into slices.
Squeeze lemon. Cut Asian pear into quarters, remove seeds and cut into fine strips. Mix with the lemon juice. Peel onion and cut into very thin rings.
Crumble the cheese with your fingers or a fork.
Halve pomegranate and set aside some seeds for garnish. Squeeze pomegranate with a juicer.
Bring pomegranate juice to a boil in a small stainless steel pot over medium heat until syrupy.
Stir mustard into the still warm syrup with salt and pepper to taste. Drizzle in olive oil in a thin stream, stirring with a whisk. Distribute salads on plates. Top with beets, onion and Asian pear. Drizzle with salad dressing. Serve salad sprinkled with pine nuts, remaining pomegranate seeds and feta cheese.
