Mixed Salad with Cheese
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
745
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 134 μg | (223 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 616 mg | (62 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 22.1 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 200 grams mixed Lettuce (such as Batavia, endive, arugula)
- 1 handful Baby spinach
- 250 grams mixed Berry (such as raspberries, blueberries, currants)
- 1 small, red onion
- 300 grams Goat's Camembert
- 6 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- 6 Tbsps Canola oil
- For the dressing
- 2 Tbsps Raspberry vinegar
- 2 Tbsps balsamic vinegar
- 3 Tbsps Pumpkin seed oil
- 1 tsp medium-hot Mustard
- salt
- freshly ground peppers
- 1 tsp honey
Preparation steps
1.
For the salad, rinse lettuce and spinach, trim and spin dry. Rinse berries and gently pat dry. Peel onion, cut in half and thinly slice. Cut cheese into 8 equal slices. Coat cheese first with flour and tap off excess. Beat eggs in a shallow bowl. Cover cheese in eggs and then roll in breadcrumbs.
2.
Heat oil in a pan (preferably non-stick) and fry cheese on all sides for about 3 minutes until light brown.
3.
For the dressing, whisk raspberry vinegar together in a bowl with balsamic vinegar, oil, and mustard and season to taste with salt, pepper and honey.
4.
Arrange salad leaves on a plate, scatter berries and onion on top. Cover with two pieces of fried cheese and serve drizzled with the dressing. Serve with fresh baguette if desired.
