Oak Leaf Lettuce and Cress Salad
Oak Leaf Lettuce and Cress Salad - Bacon and cheese elevate this side to the level of a main dish
Healthy, because
Even smarter
Nutritional values
There's a plate full of minerals right here. Besides magnesium, calcium, the "bone building material", is particularly abundant because of the high calcium and low fat cheese in this recipe.
If you are allergic to apples: This strong salad tastes great even with pears that are not too sweet and firm.
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 2 slices Bacon
- 1 red onion
- 1 lemon
- 1 Tbsp White vinegar
- salt
- peppers
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 Tbsps olive oil
- 7 ozs Brie (rounds, with rind)
- 1 small Apple
- 1 head Oak leaf lettuce
- 1 bed Cress
Kitchen utensils
Preparation steps
Finely dice bacon, cook until crisp in a dry, non-stick pan over medium heat. Remove and drain on paper towels.
Peel onion and chop very finely. Squeeze the juice of half a lemon.
In a salad bowl, mix onion with lemon juice, vinegar, salt, pepper, mustard, honey and oil.
Cut cheese into approximately 1/2 inch thick slices. Pour the dressing over the cheese and allow to marinate for 10-12 minutes.
Rinse apple, halve and core. Cut into narrow strips.
Trim lettuce, rinse, spin dry and cut into bite-sized pieces. Rinse cress under cool running water, trim roots with kitchen shears and spin dry.
Add apple, lettuce and cress to the cheese and toss to coat thoroughly. Place the salad on plates, sprinkle with bacon and serve.
