Mixed Salad with Cheese
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
743
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 743 kcal | (35 %) | ||
| Protein | 24.03 g | (25 %) | ||
| Fat | 53.1 g | (46 %) | ||
| Carbohydrates | 41.43 g | (28 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 4.63 g | (15 %) |
more nutritional values
| Vitamin A | 641.49 mg | (80,186 %) | ||
| Vitamin D | 1.18 μg | (6 %) | ||
| Vitamin E | 6.06 mg | (51 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 6.74 mg | (56 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 104.76 μg | (35 %) | ||
| Pantothenic acid | 1.21 mg | (20 %) | ||
| Biotin | 7.26 μg | (16 %) | ||
| Vitamin B₁₂ | 1.61 μg | (54 %) | ||
| Vitamin C | 29.96 mg | (32 %) | ||
| Potassium | 281.34 mg | (7 %) | ||
| Calcium | 410.59 mg | (41 %) | ||
| Magnesium | 33.59 mg | (11 %) | ||
| Iron | 5.33 mg | (36 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 2.23 mg | (28 %) | ||
| Saturated fatty acids | 15.77 g | |||
| Cholesterol | 131 mg |
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.
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