Moroccan Spinach Salad
Moroccan Spinach Salad - Irresistibly colorful, fruity and spicy
Healthy, because
Even smarter
Nutritional values
The spinach covers one third of our daily iron requirements, almonds supply us with unsaturated fatty acids, and pomegranates provide cell-protecting substances.
Serve with slices of bread to make a more filling and extremely tasty meal. You can also serve the salad as a side dish for a meat like lamb or poultry.
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 12 ozs fresh Spinach
- 3 ozs almonds
- 2 onions (each 1 ounce)
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- peppers
- 1 pomegranate
- 7 ozs Yogurt (3.5% fat)
- 1 lemon
Kitchen utensils
Preparation steps
Trim tough stems from spinach, then rinse well and drain. Coarsely chop almonds.
Peel onions and garlic and slice or chop coarsely.
Toast almonds in a dry skillet, then remove and let cool.
Heat olive oil in same skillet. Sauté onions and garlic until translucent.
Add spinach, generously season with salt and pepper and sauté briefly.
Add 2 tablespoons water to skillet, cover and cook for 1 minute. Remove spinach from skillet.
Cut pomegranate into wedges, then hold each piece over a bowl and scrape out the seeds. Combine spinach and almonds with pomegranate seeds.
Season yogurt with salt and pepper. Rinse lemon in hot water, wipe dry and cut in half. Squeeze juice from one half and mix with the yogurt.
Pour yogurt sauce over the spinach salad. Cut remaining lemon half into small wedges for a garnish. Serve salad while still warm.
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