Mixed Salad with Pears
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
318
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 35.4 μg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 1 organic lemon
- 4 Anchovy fillet (in oil)
- 2 Tbsps milk
- 2 Tbsps White vinegar
- 3 Tbsps Walnut oil
- Sea salt
- freshly ground peppers
- sugar
- 1 head Iceberg lettuce
- 1 handful parsley
- 2 Pear
- 80 grams Walnut
Preparation steps
1.
Cook eggs in boiling water for about 10 minutes or until hard-boiled. Rinse in cold water, peel and halve. Rinse and pat dry lemon, grate about 1 teaspoon of zest and squeeze juice. Drain anchovies and chop coarsely. Remove egg yolks and whisk with 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, anchovies, milk, vinegar and oil. Season with salt, pepper and sugar.
2.
Rinse lettuce and parsley, spin dry and cut lettuce into bite-sized pieces. Chop parsley. Rinse and dry pears, cut lengthwise into thin slices. Mix with remaining lemon juice. Arrange lettuce with parsley on plates or in a bowl, top with pear slices and nuts and drizzle with the dressing. Serve.
