Radicchio Fennel Salad with Walnuts
Radicchio fennel salad with walnuts - Perfect for those who like a colorful and slightly tart salad!
Healthy, because
Even smarter
Nutritional values
Salad is well suited as a midday meal. In the evening, you should rather avoid raw vegetables, otherwise abdominal rumbling can threaten. Radicchio and fennel have a soothing effect on the stomach due to their bitter substances and essential oils and stimulate fat digestion.
If you don't like the slightly tart taste of radicchio, simply replace the lettuce with another variety, such as lamb's lettuce or baby spinach. For even longer satiety, you can enjoy a piece of wholemeal bread with it.
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 head Radicchio
- 2 roots Fennel
- 4 Tbsps walnut kernels
- 3 Tbsps balsamic vinegar
- 1 tsp Mustard
- 1 tsp honey
- 3 Tbsps olive oil
- salt
- peppers
- 1 oz Parmesan
- 8 slices Whole Wheat Bread
Preparation steps
Clean radicchio, divide into leaves, wash, pluck into pieces and spin dry. Clean the fennel, wash and set aside the green; halve the bulbs and cut into fine strips. Coarsely chop walnuts.
Whisk vinegar with mustard, honey and oil and season with salt and pepper. Mix radicchio and fennel, distribute on plates, add walnuts and the dressing. Grate the Parmesan cheese. Sprinkle radicchio-fennel salad with Parmesan and serve garnished with fennel greens. Serve with bread.
