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Pear and Roquefort Cheese Salad

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Pear and Roquefort Cheese Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
275
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie275 kcal(13 %)
Protein5.58 g(6 %)
Fat19.79 g(17 %)
Carbohydrates20.49 g(14 %)
Sugar added1.05 g(4 %)
Roughage4.2 g(14 %)
Vitamin A75.92 mg(9,490 %)
Vitamin D0 μg(0 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.21 mg(10 %)
Vitamin B₆0.07 mg(5 %)
Folate20.97 μg(7 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C7.11 mg(7 %)
Potassium198.43 mg(5 %)
Calcium128.53 mg(13 %)
Magnesium14.9 mg(5 %)
Iron0.78 mg(5 %)
Iodine1.5 μg(1 %)
Zinc0.46 mg(6 %)
Saturated fatty acids4.11 g
Cholesterol13.5 mg
Author of this recipe:

Ingredients

for
4
servings
2
2 tablespoons
2 stalks
50 grams
50 milliliters
2 tablespoons
2 tablespoons
1 pinch
1 pinch
60 grams
celery leaf (for garnish)

Preparation steps

1.

Rinse and peel the pears. Cut into quarters and remove the core. Finely dice one pear, and thinly slice the second. Place the pears on a plate, and drizzle with the lemon juice. Rinse and peel the celery. Thinly slice the celery, then mix with the pears. Coarsely chop the walnuts. Form a dressing my mixing the apple juice, vinegar, and oil. Season to taste with chili powder, salt, pepper, and sugar. Drizzle the dressing over the pears and celery, and let marinate in the refrigerator for 1 hour.

2.

Coarsely chop the roquefort. Arrange the pear salad into small glasses, and top with the cheese. Garnish with the celery leaves, and serve. 

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