Pasta Salad with Celery and Apple
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
550
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Farfalle (such Galle Quadre)
- salt
- 300 grams cooked Chicken breasts (skinless)
- 2 stalks Celery
- 2 red, peeled Apple
- 2 Tbsps lemon juice
- 120 grams red, seedless Grape
- 80 grams peeled Walnut
- 150 grams Natural yogurt
- 3 Tbsps Crème fraiche
- 1 Tbsp freshly chopped parsley
- 1 tsp freshly chopped mint
- salt
- freshly ground peppers
- mint (for garnish)
Preparation steps
1.
Cook pasta in a pot of boiling salted water until al dente. Drain, rinse with cold water and drain again.
2.
Cut chicken breasts into bite-size pieces.
3.
Rinse celery, trim and cut into thin slices. Rinse apples, cut into quarters, remove core and cut into narrow slices. Mix apple slices in a bowl with 1 tablespoon lemon juice. Rinse grapes and pat dry.
4.
Toast nuts in a hot dry skillet, remove from the skillet and let cool.
5.
Mix yogurt in a bowl with creme fraîche and chopped herbs and season with salt, pepper and lemon juice.
6.
Mix all salad ingredients together in a large bowl, add the dressing, mix and serve in bowls garnished with mint.
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