Radicchio Peach and Mozzarella Salad
Radicchio Peach and Mozzarella Salad - Delicious mix of fruity and savory ingredients.
Healthy, because
Even smarter
Nutritional values
Peach contains antioxidant vitamins A and E. Vitamin K, which is also present, helps regulate blood clotting. Basil can inhibit inflammation and prevent flatulence.
Outside of peach season, the salad also tastes really good with apple, pear, plum or orange wedges.
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 69.6 μg | (116 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 347 mg | (9 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 oz Pine nuts (2 TBSP.)
- 2 Peaches
- 2 ozs Arugula
- 1 head Radicchio
- 1 bunch Basil (0.5 oz)
- 7 ozs Buffalo mozzarella
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 tsp honey
- 1 tsp Mustard
- 1 oz Caper (2 Tbsp)
- ¼ tsp herbes de Provence
Preparation steps
Roast pine nuts in a hot pan without fat over medium heat. Clean peaches, wash, halve, remove stones, cut peaches into wedges.
Clean arugula and radicchio, wash and shake dry; remove coarse arugula stems, and pluck radicchio into pieces. Wash and shake dry the basil, and pluck the leaves. Roughly chop mozzarella into pieces.
Whisk oil with vinegar, honey and mustard. Mix in capers and season with herbs, salt and pepper.
Arrange arugula, radicchio and basil leaves with peach and mozzarella. Top with dressing and pine nuts.
