Mixed Salad with Baked Goat Cheese
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 126.7 μg | (211 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 756 mg | (76 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lettuce
- 4 small Goat cheese (Crottin de Chavignol)
- 1 bunch Arugula
- 4 Tomatoes
- 1 Red onion
- 4 sm slices Country bread
- 3 Tbsps White vinegar
- 5 Tbsps olive oil
- ½ tsp Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce, spin dry and pluck into small pieces. Rinse tomatoes and cut into slices or quarters. Peel the onion and cut into thin rings. Place both on one side of a dinner plate. Mix together the vinegar, oil, mustard, salt and pepper to make a dressing.
2.
Heat the bread slices in a pan with a little olive oil. Bake the crottin de chavignol (or any goat cheese) in an ovenproof dish on the top rack of a preheated oven at 200°C (approximately 400°F) for about 7-8 minutes, or until golden. Remove the cheese from the oven and serve on top the bread, next to the salad. Drizzle the salad with the dressing and serve.
