Pasta Salad with Ham and Cabbage
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
576
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 775 mg | (78 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 250 grams macaroni
- 200 grams cooked ham (trimmed of fat)
- 200 grams Emmentaler cheese
- 150 grams Napa cabbage (plus leaves for serving if desired)
- 2 Tomatoes
- For the dressing
- 150 grams Sour cream
- 2 Tbsps Whipped cream
- 2 Tbsps lemon juice
- 1 tsp Mustard
- 2 Tbsps white wine
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
How healthy are the main ingredients?
hamEmmentaler cheeseNapa cabbageSour creamWhipped creamparsleyPreparation steps
1.
For the salad, cook pasta in plenty of boiling salted water until al dente, drain, rinse and drain again. Cut ham into cubes. Cut cheese into strips.
2.
Rinse cabbage and cut into strips. Blanch tomatoes for a few seconds, quarter, core and dice.
3.
For the dressing, combine sour cream, heavy cream, lemon juice, mustard and white wine. Season with salt and pepper to taste. Stir in parsley and mix dressing with salad ingredients. Serve in a bowl on a bed of cabbage leaves, if desired.
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