Plum Salad with Pecorino Cheese
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Red chili pepper
- 50 milliliters Orange juice
- 2 Tbsps white balsamic vinegar
- 1 tsp honey
- 2 Tbsps Walnut oil
- 2 Tbsps sunflower oil
- salt
- 1 smal Radicchio
- 1 small Endive
- 400 grams Plum
- 90 grams pecorino romano
- 40 grams Walnut
Preparation steps
1.
Rinse chile pepper, cut lengthwise, remove seeds and finely chop. Mix orange juice with the vinegar and honey, add chile pepper, walnut oil and sunflower oil and season with salt. Rinse Belgian endive and radicchio, shake dry, remove the stalks and cut into bite-sized pieces.
2.
Rinse the plums, cut in half and cut into quarters. Cut the cheese into thin sticks. Mix all salad ingredients together and drizzle with the dressing. Serve sprinkled with chopped walnuts.
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