Mixed Salad with Plums and Fresh Goat Cheese
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
592
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 453 mg | (45 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Lollo rossa
- 100 grams mixed Lettuce (such as lamb's lettuce, sorrel, romaine)
- 1 large red onion
- 8 red Plum
- 200 grams Goat cheese (in a log)
- 150 grams Walnut
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- peppers
- ½ tsp liquid honey
- parsley (for garnish)
Preparation steps
1.
Rinse the lettuce leaves, remove tough stems, spin dry and pluck the leaves. Peel the onion, halve and cut into narrow strips. Rinse the plums, halve, remove pits and cut into fine columns. Cut the cheese into 1 cm (approximately 1/3 inch) small cubes. Toast the walnuts in a hot dry pan until they are golden brown, remove and let cool.
2.
For the vinaigrette, mix the lemon juice with the olive oil and season with salt, pepper and honey.
3.
Arrange the lettuce in a bowl and place the onion, plums, nuts and cheese on top. Drizzled with the vinaigrette and serve garnished with parsley leaves.
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