Mozzarella with Lemon Dressing
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
553
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 32.9 g | (110 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 648 mg | (65 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 organic lemon
- 1 garlic clove
- 1 tsp honey
- 6 Tbsps olive oil
- 3 sprigs thyme
- salt
- 4 baby Artichoke
- 4 Buffalo mozzarella (each about 125 g)
- 8 black Olives
- white peppers (freshly ground)
Preparation steps
1.
Rinse the lemon in hot water, then pat dry. Grate the zest, and squeeze the juice. Peel the garlic, pass through a press into a bowl, and add the leom juice and zest. Mix in the honey and the oil. Rinse and dry the thyme, then add to the dressing. Season to taste with salt.
2.
Rinse and wipe the artichokes, leaving the bottom of the artichokes intact. Thinly slice the artichokes, add to the artichokes, and let marinate for 10 minutes.
3.
Drain the mozzarella, then transfer to plates. Arrange the marinated artichokes and dressing on the plate and top with the olives. Garnish with pepper, and serve.
