Light And Refreshing
Poached Pear and Brie Salad
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
472
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 73.1 μg | (122 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 456 mg | (11 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ red Oak leaf lettuce
- ½ green Oak leaf lettuce
- 2 ripe Pear
- 1 cup dry Red wine
- 1 Cinnamon stick
- 2 cloves
- 1 Star anise
- 6 ozs triple cream Brie (or Epoisses de Bourgogne)
- 3 ½ ozs skinless Walnut
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the lettuce, spin dry, and tear into bite-sized pieces. Peel the pears and cut in half. Combine the red wine with the spices in a saucepan. Add the pears and simmer over medium heat for 5 minutes. Remove the pears from the pan and let cool briefly.
2.
Cut the cheese into slices. Toss the salad with the walnut halves, olive oil, salt and pepper. Divde the salad onto serving plates and serve each with a poached pear half and a slice of cheese.
