Pear and Roquefort Cheese Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
275
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 5.58 g | (6 %) | ||
| Fat | 19.79 g | (17 %) | ||
| Carbohydrates | 20.49 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 75.92 mg | (9,490 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.64 mg | (14 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.21 mg | (10 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 20.97 μg | (7 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7.11 mg | (7 %) | ||
| Potassium | 198.43 mg | (5 %) | ||
| Calcium | 128.53 mg | (13 %) | ||
| Magnesium | 14.9 mg | (5 %) | ||
| Iron | 0.78 mg | (5 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 4.11 g | |||
| Cholesterol | 13.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Pear
- 2 Tbsps lemon juice
- 2 stalks Celery
- 50 grams Walnut
- 50 milliliters Apple juice
- 2 Tbsps white balsamic vinegar
- 2 Tbsps Canola oil
- 1 pinch Chili powder
- 1 pinch sugar
- salt
- peppers
- 60 grams Roquefort cheese
- Celery (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.
