Potato and Pear Salad with Gorgonzola
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps lemon juice
- 2 Tbsps apple cider vinegar
- 1 pinch sugar
- salt
- peppers
- 4 Tbsps Canola oil
- 600 grams potatoes (cooked the day before)
- 2 Pear
- 2 stalks Celery
- 50 grams Walnut
- 200 grams gherkins
- 2 Tbsps freshly chopped parsley
- 100 grams Gorgonzola
Preparation steps
1.
For the dressing, whisk the lemon juice with the vinegar, sugar, salt, pepper. Stream in the oil, and season. Place in a bowl.
2.
Peel the potato and cut into slices. Rinse the pears, quarter and core. Cut the quarter into slices. Rinse and finely chop the celery greens. Cut the celery stalk into thin slices. Coarsely chop the walnuts. Drain the pickles. Add 2-3 tablespoons of pickling liquid to the dressing. Combine all the salad ingredients in a bowl. Toss with the dressing and let sit for 10 minutes.
3.
Before serving, crumble the Gorgonzola over the salad and season.
4.
Serve with toasted bread.
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