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Potato and Pear Salad with Gorgonzola

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Potato and Pear Salad with Gorgonzola
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
461
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 kcal(22 %)
Protein11.62 g(12 %)
Fat30.05 g(26 %)
Carbohydrates46.97 g(31 %)
Sugar added1.05 g(4 %)
Roughage8.73 g(29 %)
Vitamin A112.37 mg(14,046 %)
Vitamin D0 μg(0 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.24 mg(17 %)
Folate40.45 μg(13 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40.83 mg(43 %)
Potassium902.2 mg(23 %)
Calcium179.83 mg(18 %)
Magnesium33.64 mg(11 %)
Iron1.72 mg(11 %)
Zinc0.44 mg(6 %)
Saturated fatty acids7.01 g
Cholesterol22.05 mg
Author of this recipe:

Ingredients

for
4
servings
2 tablespoons
2 tablespoons
1 pinch
4 tablespoons
600 grams
Potatoes (cooked the day before)
2
2 stalks
50 grams
200 grams
2 tablespoons
freshly chopped Parsley
100 grams

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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