Mixed Salad with Cheese in Endive Leaves
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Endive
- 100 grams Frisée
- 50 grams lamb's lettuce
- 1 shallot
- 150 grams Blue cheese
- 125 grams Crème fraiche
- 3 Tbsps lemon juice
- 1 Tbsp scallions
- salt
- freshly ground peppers
Preparation steps
1.
Remove core from endive in a wedge shape, then separate into individual leaves. Rinse and spin leaves dry. Rinse and spin frisee and mache dry. Peel and finely chop shallot. Mash half of the cheese with a fork.
2.
Mix mashed cheese with shallots, creme fraiche, lemon juice and chives. Season with salt and pepper. Cut remaining cheese into small cubes. To serve, divide endive leaves among four cups. Toss frisee and mache with dressing and cheese cubes carefully fill endive leaves.
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