Mozzarella with Garlic and Orange Vinaigrette
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams Mozzarella
- 2 shallots
- 4 garlic cloves
- 2 sprigs mint
- 2 sprigs Basil
- 1 red chili pepper
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 50 milliliters Orange juice
- brown sugar
- 2 Tbsps white balsamic vinegar
Preparation steps
1.
Drain and slice the mozzarella. Plate on a large platter. Peel and halve the shallots, then cut into wedges. Peel and halve the garlic. Cut into quarters, or thinly slice depending on the size.
2.
Rinse and dry the basil and mint, then remove the leaves from the stems. Rinse and halve the chili, remove the seeds, and finely chop. Sauté the shallots in the oil, and add the garlic and chili. Season to taste with salt and pepper, then deglaze with orange juice and vinegar. Season to taste with sugar.
3.
Top the mozzarella with the herbs and the warm shallot dressing.
