Radicchio and Mache Salad with Cheese and Grapes
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
561
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 41.5 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Radicchio
- 150 grams lamb's lettuce
- 125 grams Emmentaler cheese
- 200 grams blue Grape
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- 4 Tbsps grapeseed oil
- 75 grams Mayonnaise
- 100 grams Whipped cream
- 4 Tbsps Orange juice
- 4 Tbsps Pine nuts
How healthy are the main ingredients?
GrapeEmmentaler cheeseWhipped creamMayonnaisePine nutsgrapeseed oilPreparation steps
1.
Rinse radicchio, trim and divide into leaves. Rinse mache lettuce, trim and separate leaves. Spin both dry. Tear radicchio into bite-sized pieces. Cut the cheese into thin strips. Rinse, halve and seed grapes. Mix salad ingredients in a bowl. Season the vinegar with salt and pepper and whisk in oil. Toss with the salad ingredients.
2.
Toast pine nuts in a non-stick frying pan and set aside.
3.
Mix mayonnaise and creme fraiche with the orange juice and season with salt and pepper to taste.
4.
Arrange salad on plates, top with the mayonnaise dressing and serve sprinkled with pine nuts.
