Mixed Salad with Ginger and Orange Dressing
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls mixed Herb salad (such as, red and green chard, arugula)
- 1 Endive
- 1 Romaine lettuce
- 2 Oranges
- 1 garlic clove
- 1 pc ginger (2 cm)
- 4 Tbsps olive oil
- 1 tsp Dijon mustard
- 2 tsps sugar
- 4 Tbsps Sherry vinegar
- 2 Tbsps Sunflower seed
- salt
- freshly ground peppers
Preparation steps
1.
For the salad, trim and rinse the herbs, chicory and lettuce heart and shake dry. Pluck the larger leaves. Peel the oranges and remove the pith completely. Cut out the orange segments, collecting any escaping juice.
Arrange the mixed lettuce leaves on a plate and serve with the orange segments.
2.
For the dressing, peel the garlic and the ginger. Finely chop both and mix with the olive oil and the mustard. Add the sugar and the collected orange juice and stir together. Add the sherry vinegar and sunflower seeds and season the dressing with salt and pepper.
Drizzle over the salad to serve.
